Healthy Spinach and Ravioli Salad
Salads can sometimes be boring, but I promise you this isn’t one of them. Nor is it the kind of salad you eat and are ready to start snacking two hours later. On top of a bed of spinach, there’s lightly sautéed yellow summer squash, zucchini, tomatoes, chickpeas, and ravioli. The veggies are crisp-tender and add texture and flavor, the chickpeas boost the protein content, and the ravioli adds the warm, comfort food touch that keeps you satisfied. The dijon-based vinaigrette is light and doesn’t weigh down the salad but still packs plenty of flavor in this accidentally healthy vegetarian dish.
What’s in the Ravioli Salad?
To make the hearty summer pasta salad, you’ll need:
Refrigerated cheese ravioli Olive oil Yellow summer squash Zucchini Chickpeas Dried thyme Garlic Tomatoes Fresh parsley Spinach Dijon mustard Red wine vinegar Granulated sugar
How to Make Ravioli Salad
Cook the ravioli according to package instructions. While that cooks, sauté the veggies in a skillet just until softened. To the veggies, add the fresh tomatoes and parsley, stir to combine. Pile the spinach on a plate, top with cooked ravioli, and then pile on the veggies! Drizzle with vinaigrette as desired.
Can This Recipe Be Prepped in Advance?
The ravioli pasta salad is best fresh. However, you can store the pasta, spinach, and sautéed veggies separately in the fridge to enjoy later in the week.
Tips for Making Ravioli Pasta Salad
The ingredients are flexible based on your favorites and what you have on hand. Substitute romaine or your favorite greens rather than spinach. Try butternut squash or sweet potatoes instead of the more summery veggies I incorporated. I used cheese ravioli but use what kind you enjoy most.
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