Ravioli and Summer Vegetable Spinach Salad

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Summer Ravioli Salad — Crisp-tender zucchini, yellow squash, tomatoes, and chickpeas over spinach with cheesy ravioli and a dijon vinaigrette!! A HEALTHY summer pasta salad that takes advantage of fresh produce!!

Summer Ravioli Salad — Crisp-tender zucchini, yellow squash, tomatoes, and chickpeas over spinach with cheesy ravioli and a dijon vinaigrette!! A HEALTHY summer pasta salad that takes advantage of fresh produce!!

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.

Summer Ravioli Salad — Crisp-tender zucchini, yellow squash, tomatoes, and chickpeas over spinach with cheesy ravioli and a dijon vinaigrette!! A HEALTHY summer pasta salad that takes advantage of fresh produce!!

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. 

Summer Ravioli Salad — Crisp-tender zucchini, yellow squash, tomatoes, and chickpeas over spinach with cheesy ravioli and a dijon vinaigrette!! A HEALTHY summer pasta salad that takes advantage of fresh produce!!

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.

Summer Ravioli Salad — Crisp-tender zucchini, yellow squash, tomatoes, and chickpeas over spinach with cheesy ravioli and a dijon vinaigrette!! A HEALTHY summer pasta salad that takes advantage of fresh produce!!

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Yield: 4

Summer Ravioli Salad

Summer Ravioli Salad

Crisp-tender zucchini, yellow squash, tomatoes, and chickpeas over spinach with cheesy ravioli and a dijon vinaigrette!! A HEALTHY summer pasta salad that takes advantage of fresh produce!!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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

Instructions

Salad:

  1. 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.

Vinaigrette:

  1. 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.
  2. Evenly drizzle vinaigrette over salad as desired and serve immediately.

Notes

Salad is best fresh. Extra vinaigrette will keep airtight in the fridge for up to 1 week.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 621Total Fat: 43gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 64mgSodium: 1426mgCarbohydrates: 37gFiber: 10gSugar: 10gProtein: 26g

More Unique Pasta Salad Recipes: 

ALL OF MY PASTA SALAD RECIPES! 

Chicken Caesar Pasta Salad — The BEST version of a chicken Caesar salad because there’s tender pasta, too!! EASY, ready in 20 minutes, makes a big batch, and a guaranteed family FAVORITE!! 

Mandarin Orange Chicken Pasta Salad – EASY, ready in 30 minutes, and packed with Asian-inspired flavors!! Juicy sesame chicken, pasta, and lots of healthy vegetables!

Garden Fresh Tortellini Pasta Salad — Juicy tomatoes, cucumbers and corn with creamy avocado, basil and parmesan tossed in lemon vinaigrette with cheese tortellini! Healthy, easy, ready in 15 minutes!

Garden Fresh Tortellini Pasta Salad - Juicy tomatoes, cucumbers and corn with creamy avocado, basil and parmesan tossed in lemon vinaigrette with cheese tortellini!! Healthy, easy, ready in 15 minutes!

Italian Chicken Pasta Salad — Easy, ready in 20 minutes, and healthy! Bursting with fresh flavors from juicy tomatoes, cucumber, basil, parmesan, and tender chicken tossed in a tangy lemon vinaigrette! 

Italian Chicken Pasta Salad - Easy, ready in 20 minutes, and healthy! Bursting with fresh flavors from juicy tomatoes, cucumber, basil, parmesan, and tender chicken tossed in a tangy lemon vinaigrette!!

Taco Pasta Salad — EASY, ready in 20 minutes, and loaded with great Mexican-inspired ingredients including corn, black beans, tomatoes, cilantro, avocado, and more!!

BLT Pasta Salad — EASY, ready in 15 minutes, feeds a crowd, and PERFECT for potlucks and parties. Creamy ranch dressing perfectly coats the pasta and BACON. Guaranteed family FAVORITE!

Asian Pasta Salad with Chicken — Big juicy chicken chunks and texture galore from the rainbow of crispy veggies! Fast, easy, fresh and healthy!! Great for picnics, potlucks, and easy dinners!!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Comments

  1. Thought I’d update my review below from 2021 since I make this constantly. It’s one of my favorite recipes of all time! It’s funny, my review below says I forgot the garlic, I still forget the garlic! Lol. I’ll try to remember when I make it this week. I still don’t add the sugar to the dressing, I love it that way. It’s too tart for my husband, maybe I should add sugar to half to see if he likes it better. I just add ranch to his. Last time I made this, I used frozen mini ravioli and it was just not enough filling in mini ravioli so I’ll probably go back to using fresh. I’ve tried it with all different flavor ravioli. My two favorites are cheese or butternut squash, when I can find it. A few weeks ago, I was sick and not eating much. I made this one night and it was the first meal I’d eaten in weeks. It’s so refreshing and light on your stomach. I ate the leftovers for lunch a few days. If you aren’t feeling well, just make a big batch! Last, I had some leftover sautéed veggies once, brought them camping, and added them to a minestrone I made. It was the best minestrone of my life, so I’d give that a try too! HIGHLY HIGHLY recommend. I can’t get enough of this. Doubling it this week. Thank u so much for one of my favorite meals ever!!

    Rating: 5
    1. Oh wow thanks for coming back and for making this all the time and with various type of ravioli. It’s great to hear it also hit the spot after being sick for awhile. I love hearing stories like yours about my recipes. You’ve no doubt made this more than I have and I am glad it’s truly one of your fave meals ever! Even though you still forget the garlic lol.

      And thanks for the 5 star review!

  2. This is AMAZING! I’ve been thinking about it non stop since I made it. One of my favorite recipes I’ve made in awhile! I made this on a whim so I had to go with what I had. Subbed grape tomatoes and sautéed them with the zucchini and chickpeas. Forgot the garlic! Didn’t add sugar to the dressing because I do sugar free on Mondays and just drizzled a perfect amount on top. Lots of dressing leftover. Soooo so good. I’ve already shared the recipe with others! I highly recommend giving this a try. I don’t eat ravioli a lot, so I will make this as a side, minus the ravioli more frequently. Side note: A 9oz pack of ravioli was 9 ravioli for me, I would at least double the ravioli for 4 people, but I’d probably double the veggies as well because why not?Thanks for the delicious recipe!!!

    Rating: 5
    1. Thanks for the 5 star review and glad this was amazing and that you’ve been thinking about it ever since!

      I made this recipe, about 5 years ago exactly, this time of year. I can remember making this so so well, everything about the very hot day I made this… (sometimes recipe memories are like that, other times not as crystal clear). Thank you for this comment today. It took me back 5 years ago – in an instant. Time truly flies!

  3. 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.

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

  5. 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!

    1. Love the way you said this: a pasta salad met a regular salad and made an awesomely super salad :)

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

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

  8. 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!

    1. 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!

    2. 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!

      1. 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!