Spinach Ravioli Salad with Olive Oil Tomato Vinaigrette
Brighten up your mealtime with this vibrant Spinach Ravioli Salad with Olive Oil Tomato Vinaigrette—a delightful fusion of hearty pasta and fresh, crisp vegetables. Tender spinach ravioli is paired with juicy cherry tomatoes, crunchy cucumber, and earthy baby spinach, all brought together by a tangy homemade tomato vinaigrette featuring olive oil, red wine vinegar, and a touch of honey. Black olives and red onion add layers of savory depth, while shaved Parmesan serves as the perfect finishing touch. This quick and easy salad, ready in just 20 minutes, makes a stunning side dish or light main course. It's as versatile as it is appetizing, easily served warm or at room temperature. Perfect for weeknight dinners or al fresco gatherings, this recipe is a must-try for pasta and salad lovers alike!
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Recipe Information
Ingredients
- 12 pieces Spinach ravioli (fresh or store-bought)
- 1.5 cups Cherry tomatoes, halved
- 3 cups Baby spinach leaves
- 1 medium Cucumber, sliced into thin rounds
- 0.25 medium Red onion, thinly sliced
- 0.5 cup Black olives, sliced
- 0.33 cup Parmesan cheese, shaved
- 3 tablespoons Extra-virgin olive oil
- 1.5 tablespoons Red wine vinegar
- 1 teaspoon Tomato paste
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spinach ravioli according to the package instructions (usually 3-5 minutes for fresh ravioli). Drain and rinse with cold water to stop the cooking process. Set aside.
Prepare the vegetables: halve the cherry tomatoes, slice the cucumber and red onion, and set them aside in a large salad bowl. Add the baby spinach leaves and black olives to the bowl as well.
In a small bowl, whisk together the olive oil, red wine vinegar, tomato paste, honey, minced garlic, salt, and pepper until emulsified. This will serve as the tomato vinaigrette.
Add the cooked ravioli to the salad bowl with the vegetables and gently toss to combine.
Drizzle the olive oil tomato vinaigrette over the salad and toss gently to evenly coat all the ingredients.
Top the salad with shaved Parmesan cheese for a finishing touch.
Serve immediately as a warm or room temperature salad. Enjoy!
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 4061 mg | 177% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 19.8 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1086 mg | 84% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1559 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
