Summer Ravioli Salad
Serves 410 mins prep10 mins cook
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!!
0 servings
What you need
Instructions
Salad: -1 Cook ravioli according to package directions, drain; set aside. -1 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. -1 Add the garlic and cook until fragrant, about 1 minute; stir intermittently. -1 Turn off the heat and add the tomatoes, parsley, and stir to combine; set aside. -1 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. -1 Evenly drizzle vinaigrette over salad as desired and serve immediately.View original recipe