Four cheese ravioli paired with plenty of vegetables makes for a vitamin rich starter or entrée.
- 1 package BUITONI Refrigerated Light Four Cheese Ravioli (9 oz.), prepared and rinsed in cold water
- 1 package (10 ounces) Italian-blend torn mixed salad greens
- 1 cup broccoli florets
- 3/4 cup snow pea pods
- 1/2 cup sliced carrots
- 1 1/2 cups bottled fat free peppercorn ranch salad dressing
ARRANGE salad greens on serving platter. Top with pasta and vegetables. Drizzle with dressing before serving.
Review This Recipe
TASTY AND GORGEOUS !
I FOLLOWED RECIPE X5 FOR A BABY SHOWER - A BIG HIT ! I ADDED CELERY AND A HINT OF MY FRESH GROWN BASIL & CHIVES - I RECOMMEND YOU BLANCH THE SNOW PEAS VERY LIGHTLY TO IMPROVE THEIR TEXTURE IN THE MOUTH , AS THEY CAN BE A BIT LEATHERY AT TIMES - DELICIOUS , EASY , AND A COMPLETE MEAL ! KIM VORNAUF
Vegetable Ravioli Salad
All I can say, this is
going to be my family
Thank You, Buitoni
My husband and I really enjoyed this salad. It makes a great dinner on a hot evening. Quick and easy too!
I had been looking for a twist on pasta salad to take for pot-luck and found it with this recipe. I did add some frozen peas and used Garlic Ranch dressing.Thanks.
We really liked it and it was easy! A quick fix when you dont feel like cooking!!