Ravioli Primavera Salad

Ravioli Primavera Salad
Makes:
6
Prep Time:
15
minutes
Total Time:
52
minutes
1

Dietary Considerations:

Vegetarian

In this recipe:

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Ingredients:

  • 1 package (9 ounces) BUITONI Refrigerated Light Four Cheese Ravioli or BUITONI Refrigerated Whole Wheat Four Cheese Ravioli
  • 1 cup halved grape tomatoes (about 1/2 pint)
  • 3 green onions, thinly sliced
  • 3 medium carrots, peeled and diagonally sliced 1/4-inch-thick
  • 1/2 cup frozen peas, thawed
  • 1/2 pound (fresh or frozen, thawed) peeled and deveined medium shrimp, tails removed, cooked
  • 2 tablespoons red wine vinegar
  • 2 tablespoons BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil
  • 1 clove garlic, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Fresh baby spinach leaves (optional)

Directions:

PREPARE ravioli according to package directions. Drain and rinse quickly with cold water; drain again.

COMBINE ravioli, grape tomatoes, green onions, carrots, peas and shrimp together in a large bowl.

WHISK together red wine vinegar, pesto and garlic in medium bowl. Slowly in a thin stream, whisk in olive oil until dressing is well mixed. Season with salt and pepper. Pour vinaigrette over ravioli mixture. Cover; refrigerate for 30 minutes prior to serving.

SERVE at room temperature over baby spinach leaves.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 240
  • Calories from Fat: 80
  • Total Fat: 9g (14% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 95mg (32% of DV)
  • Sodium: 470mg (19% of DV)
  • Carbohydrates: 25g (8% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 5g
  • Protein: 15g
  • Vitamin A: 90% of DV
  • Vitamin C: 20% of DV
  • Calcium: 15% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Ravioli Primavera Salad

Ingredients

  • 1 package (9 ounces) BUITONI Refrigerated Light Four Cheese Ravioli or BUITONI Refrigerated Whole Wheat Four Cheese Ravioli
  • 1 cup halved grape tomatoes (about 1/2 pint)
  • 3 green onions, thinly sliced
  • 3 medium carrots, peeled and diagonally sliced 1/4-inch-thick
  • 1/2 cup frozen peas, thawed
  • 1/2 pound (fresh or frozen, thawed) peeled and deveined medium shrimp, tails removed, cooked
  • 2 tablespoons red wine vinegar
  • 2 tablespoons BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil
  • 1 clove garlic, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Fresh baby spinach leaves (optional)

 

Directions

PREPARE ravioli according to package directions. Drain and rinse quickly with cold water; drain again.

COMBINE ravioli, grape tomatoes, green onions, carrots, peas and shrimp together in a large bowl.

WHISK together red wine vinegar, pesto and garlic in medium bowl. Slowly in a thin stream, whisk in olive oil until dressing is well mixed. Season with salt and pepper. Pour vinaigrette over ravioli mixture. Cover; refrigerate for 30 minutes prior to serving.

SERVE at room temperature over baby spinach leaves.

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