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Salmon Bacon Salad with Ravioli

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3 (16 ounce) packages frozen ravioli
1 cup mayonnaise
1/3 cup Miracle Whip salad dressing
1/3 cup plain yogurt
3 tablespoons lemon juice
3 tablespoons honey mustard
3 (6 ounce) cooked salmon fillets, broken into chunks
2 red bell peppers, chopped
1 cup cubed Monterey Jack cheese
6 slices crisply cooked, crumbled bacon
1 (10 ounce) package frozen baby peas

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Salmon Bacon Salad with Ravioli

  • Serves 8
  • Easy

About This Recipe

I have almost always used tortellini in my main dish salads when I want something more interesting than plain old pasta. I love the tender pasta and the savory cheese filling. But my husband asked if I could try to make a pasta salad using ravioli. I did and it was a howling success.

Ravioli are “meatier” than tortellini, even when they are filled with a vegetarian mixture such as roasted squash or cheese. They are more satisfying to eat, and I think they even look prettier!

Use the ravioli you can find in your supermarket in this delicious recipe. (When I made it for the picture, I added a package of tortellini too – just to be a rebel. Plus, I only had two packages of frozen ravioli and wanted to have lots of salad to last us for a few days. Don’t tell Doug!)

You could, of course, add other vegetables to this salad. Some steamed asparagus or green beans would be delicious, as would edamame or lima beans. Corn would also be good, or try some sliced zucchini. This salad is so variable!



Bring a large pot of water to a boil. Add the ravioli and cook according to the package directions until the pasta is tender.


Meanwhile, put the peas in a colander in the sink. When the ravioli are done, pour over the peas to thaw them.


In a large bowl, combine the mayonnaise, salad dressing, yogurt, lemon juice, and honey mustard and mix well. Add the ravioli and peas.


Stir in the remaining ingredients until mixed. Cover and chill for 2 to 3 hours before serving.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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