Vegetable Ravioli Salad

Vegetable Ravioli Salad

In this recipe:

based on 5 reviews
This Looks YUMMY!
3
25 min.
prep
25 min.
total
4 Servings

Four cheese ravioli paired with plenty of vegetables makes for a vitamin rich starter or entrée.

Ingredients

  • 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
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ARRANGE salad greens on serving platter. Top with pasta and vegetables. Drizzle with dressing before serving.

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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

- KIM from WICHITA/KS

Vegetable Ravioli Salad

All I can say, this is going to be my family favorite! Thank You, Buitoni Lee907

- Lee from NY

Delicious

My husband and I really enjoyed this salad. It makes a great dinner on a hot evening. Quick and easy too!

- Susan from Martinez/California

Thank you!

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.

- Diane Smith from Miami, Fl

good

We really liked it and it was easy! A quick fix when you dont feel like cooking!!

- Maggie from

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 330
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 2g (10% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 1320mg (55% of DV)
  • Carbohydrates: 64g (21% of DV)
  • Dietary Fiber: 7g (29% of DV)
  • Sugars: 10g
  • Protein: 10g
  • Vitamin A: 90% of DV
  • Vitamin C: 60% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

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

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