This is one of my favorite quick week night recipes and we had it again last night (and you know it’s gotta be quick and good for me to repeat a recipe!). It’s so easy but I love how many vegetables you can cram into this one! It’s good at room temperature or served hot. I would definitely take this to a picnic in replacement of the gloppy mayonnaise based pasta salads.
Recipe for Ravioli Pasta Salad
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Ah perfect! I am cooking a meal for some visiting friends on Saturday and this will be a wonderful dish to try. Yes, they will be guinny pigs…I’m best on first draw. The second time is usually amiss in some way. Thanks for the good idea!
We eat raviolli on a regular basis, unfortunately Jeremy doesn’t like peas or asparagus – boo!
This sounds delicious!
Shelly, I guinea pig on people all of the time. I figure, they’ll love me because I’m feeding them, even if the food isn’t great!
But I promise, this one is delicious!
Ellie, bummer that Jeremy doesn’t like peas or asparagus, I could see the dish working with corn and green beans if you wanted to try that!
I’m going to try a little twist on it…mushroom ravioli. Do you cook the spinach at all? Or just throw it in fresh and it wilts a little with the heat of the food?
Thanks!
Shelly, that sounds delicious! I don’t cook the spinach at all – it does wilt with the heat of the food.
Nice! I’ll update you with how it went on Monday.
Thanks!
Okie dokie! The results with the Portabello Mushroom Ravioli were GREAT! I highly recommend it.
It was a great flavor to add that didn’t weigh the dish down. Try it and love it.
That sounds delicious! Where did you get the Portabello Mushroom Ravioli?
E! So sorry for not responding sooner. I’m in Chicago and want to make this dish for my friends tonight, so I came to find it.
I get the portabello mushroom ravioli from HEB…in the freezer section. It’s the generic HEB brand. VERY tasty!