Salmon Bacon Salad with Ravioli

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: Salmon Bacon Salad with Ravioli.

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!

Why this recipe for Salmon Bacon Salad with Ravioli works:

• Main dish salads are pretty simple. You just have to make sure that all of the vegetables are cooked (or thawed) to about the same texture.
• Don’t skimp on the dressing! Cooked hot or warm pasta will absorb dressing as it cools. If you don’t use enough the salad will be dry and clumpy.
• I don’t like to rinse pasta after it’s cooked before I add it to the salad. I like how the pasta absorbs the flavor of the dressing. But if you prefer, you can rinse the hot pasta with cool water, drain it well, then add it to the dressing and other ingredients.
• Many people may sneer at Miracle Whip, but it really adds a nice tang to salad dressing. It’s the secret ingredient in My Mom’s Potato Salad.