Ravioli Salad
Four Cheese Ravioli Salad mixes cheese-filled ravioli with pepperoni, provolone, artichoke hearts, and olives, all tossed in Italian seasoning and a zesty dressing.
Servings: 4 servings
Cost: $11.56
Equipment
Ingredients
- 1 (20-ounce) package fresh 4-cheese ravioli I like Buitoni brand
- 8 ounces pepperoni chopped
- 8 ounces provolone cheese block kind diced into small cubes
- 1 (6.5-ounce) jar marinated artichoke hearts drained and chopped
- 1 cup jarred banana pepper rings
- 1 (6-ounce) can sliced black olives
- 1 (.7-ounce) package dry Italian salad dressing mix
- 1/2 cup Italian dressing
- Salt and pepper
- Freshly grated Parmesan cheese optional
Instructions
- Follow package directions to cook ravioli to al dente. Drain thoroughly and toss with a little olive oil to prevent sticking. Chill in the fridge until completely cooled.
- Meanwhile, chop pepperoni, dice provolone cheese, drain and chop artichoke hearts, drain banana pepper rings, and drain sliced olives. Toss together with the cooled Ravioli.
- Stir in the salad dressing mix and the Italian dressing. Toss to combine. Add additional Italian dressing to taste preferences.
- Add cracked pepper and freshly grated Parmesan cheese if desired. Add salt and pepper to taste preference.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. If possible keep dressing separate to prevent sogginess. Freezing isn’t recommended.
Nutrition
Serving: 1serving | Calories: 605kcal | Carbohydrates: 23g | Protein: 24.5g | Fat: 46.2g | Cholesterol: 90.5mg | Sodium: 1646.2mg | Fiber: 3.3g | Sugar: 4.5g