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 Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: 30-Minute Meals
Cuisine: Italian
Keyword: ravioli pasta salad, ravioli salad, summer pasta salad, unique pasta salad
Servings: 4
Calories: 621kcal
Author: Averie Sunshine
Ingredients
Salad
one 9-ounce package refrigerated cheese-filled raviolior your favorite ravioli
2tablespoonsolive oil
1medium yellow summer squashdiced into small pieces
2roma tomatoesdiced into small pieces (or your favorite tomatoes)
⅓cupfresh parsleyfinely minced (regular or Italian flat-leaf)
about 4 cups fresh spinachloosely measured
Viniagrette
3tablespoonsdijon mustard
3tablespoonsred wine vinegar
3tablespoonsolive oil
1teaspoongranulated sugaror to taste
¼teaspoonsaltor to taste
¼teaspoonpepperor to taste
Instructions
Salad:
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.
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.
Notes
Salad is best fresh. Extra vinaigrette will keep airtight in the fridge for up to 1 week.