Ravioli and Summer Vegetable Spinach 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.

Ravioli and Summer Vegetable Spinach Salad - Crisp-tender zucchini, yellow squash, tomatoes, and chickpeas over spinach with cheesy ravioli and a dijon vinaigrette!! A HEALTHY yet hearty salad that takes advantage of SUMMER!!

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.

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Ravioli and Summer Vegetable Spinach Salad - Crisp-tender zucchini, yellow squash, tomatoes, and chickpeas over spinach with cheesy ravioli and a dijon vinaigrette!! A HEALTHY yet hearty salad that takes advantage of SUMMER!!

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.

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.

Ravioli and Summer Vegetable Spinach Salad - Crisp-tender zucchini, yellow squash, tomatoes, and chickpeas over spinach with cheesy ravioli and a dijon vinaigrette!! A HEALTHY yet hearty salad that takes advantage of SUMMER!!

Ravioli and Summer Vegetable Spinach Salad

On top of a bed of spinach there’s lightly sautéed yellow summer squash, zucchini, tomatoes, chickpeas, and ravioli. The veggies add texture and flavor, the chickpeas boost the protein content, and the ravioli adds the warm, comfort food touch that keeps you satisfied. The ingredients are flexible based on your favorites and what you have on hand. 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.

Ingredients:

Salad

  • one 9-ounce package refrigerated cheese-filled ravioli (or your favorite ravioli)
  • 2 tablespoons olive oil
  • 1 medium yellow summer squash, diced into small pieces
  • 1 medium zucchini, diced into small pieces
  • one 15-ounce can chickpeas, rinsed and drained
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 2 cloves garlic, peeled and finely minced or pressed
  • 2 roma tomatoes, diced into small pieces (or your favorite tomatoes)
  • 1/3 cup fresh parsley, finely minced (regular or Italian flat-leaf)
  • about 4 cups fresh spinach, loosely measured

Viniagrette

  • 3 tablespoons dijon mustard
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon granulated sugar, or to taste
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste

Directions:

  1. Salad – Cook ravioli according to package directions, drain; set aside.
  2. To a large skillet, add the olive oil, yellow squash, zucchini, chickpeas, thyme, salt, pepper, and cook over medium-high heat until the vegetables have softened slightly but are still crisp-tender, about 5 minutes; stir intermittently.
  3. Add the garlic and cook until fragrant, about 1 minute; stir intermittently.
  4. Turn off the heat and add the tomatoes, parsley, and stir to combine; set aside.
  5. To a large platter, add the spinach and top with the ravioli, the vegetables and chickpeas; set aside while you make the vinaigrette.
  6. Vinaigrette – To a medium bowl, add all ingredients, whisk to combine, and taste for seasoning balance. Make any necessary tweaks, i.e. more salt, pepper, sugar, etc. Evenly drizzle vinaigrette over salad as desired and serve immediately. Salad is best fresh. Extra vinaigrette will keep airtight in the fridge for up to 1 week.
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13 comments on “Ravioli and Summer Vegetable Spinach Salad”

  1. This salad really has it all! It looks hearty but not heavy and I haven’t used ravioli in something like this. Jon loves anything with cheese so I think he’d go for this too. I like seeing all these different ideas for zucchini–our patients with gardens will be giving us bags of it soon!

    • Paula I LOVED the veggie mixture with the chickpeas, squash, and zucchini that was in this. I could have eaten just that and been happy :) I think you guys will love this one!

    • I was excited to make this for lunch because my salad greens were ready for their first harvest today (baby kale and buttercrunch lettuce). We both loved the veggie mix on top! I think the red wine vinaigrette was perfect with the ravioli (kind of like Italian dressing). I also have a basil plant so I used that instead of the parsley. I think I might try frying the chickpeas next time I make this!

      • I loved the lightly fried chickpeas that get cooked with the squash and zucchini…hardly could call them ‘fried’ but it gives them just enough ooomph and pizazz for me. So glad you enjoyed this and that’s amazing you already have greens to harvest! Basil is another fave of mine too and bet it was great here!

  2. What a great salad!!!  Great combo of ingredients and perfect for summertime!!

  3. Yum! The colors in this are so bright and beautiful. I shouldn’t have come to your site before eating breakfast! This looks to die for and I can’t wait to try it.
    http://www.sprinklesandsaturdays.com

  4. Definitely not a boring salad! It looks gorgeous and so fresh! Thanks for the recipe :)

  5. hey girl this looks so yummy!

  6. What a festive salad! Would love tho have this on a summer day <3 

  7. I’m loving the mixture of veggies and ravioli – it’s like a pasta salad met a regular salad and made an awesomely super salad that’s perfect for summer meals. I can’t wait to try this one!

  8. I never thought of using a stuffed-noodle like Ravioli for a pasta salad, so creative Averie!! love this :)

  9. Lovely! I like the chick peas added to the salad. it is certainly not boring.

    Honey, instead of sugar, is also quite great in vinaigrette.

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