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.
What’s in the Ravioli Salad?
To make the hearty summer pasta salad, you’ll need:
- Refrigerated cheese ravioli
- Olive oil
- Yellow summer squash
- Dried thyme
- Fresh parsley
- 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.
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.
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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!!
- 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
- 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
- Cook ravioli according to package directions, drain; set aside.
- 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.
- Add the garlic and cook until fragrant, about 1 minute; stir intermittently.
- Turn off the heat and add the tomatoes, parsley, and stir to combine; set aside.
- To a large platter, add the spinach and top with the ravioli, the vegetables and chickpeas; set aside while you make the 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.
Amount Per Serving: Calories: 621Total Fat: 43gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 64mgSodium: 1426mgCarbohydrates: 37gFiber: 10gSugar: 10gProtein: 26g
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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!!!
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!
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.
I never thought of using a stuffed-noodle like Ravioli for a pasta salad, so creative Averie!! love this :)
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!
Love the way you said this: a pasta salad met a regular salad and made an awesomely super salad :)
What a festive salad! Would love tho have this on a summer day <3
hey girl this looks so yummy!
Definitely not a boring salad! It looks gorgeous and so fresh! Thanks for the recipe :)
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.
What a great salad!!! Great combo of ingredients and perfect for summertime!!
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!