0 0
Blue Cheese Ravioli Salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

1/2 cup mayonnaise
1 cup creamy blue cheese salad dressing
3 tablespoons lemon juice
2 cups thinly sliced carrots
2 cups sugar snap peas
1 (20 ounce) package frozen cheese ravioli
1 red bell pepper, chopped
1/2 cup cubed Swiss cheese
1/3 cup crumbled blue cheese
mixed salad greens

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Blue Cheese Ravioli Salad

  • Serves 6
  • Easy

About This Recipe

Pasta salads are one of my favorite things to make in the summer. These fabulous recipes are so versatile, and can be made out of just about anything.

I love using stuffed pastas to make salads. They add an extra dimension of flavor and texture to the salad. And they are so easily stored in the freezer. I always have a big supply of these foods on hand.

This Blue Cheese Ravioli Salad is packed with flavor and nutrition. And it’s so easy to make. You could use your own favorite ingredients in this salad; think about adding frozen peas, chopped zucchini or yellow summer squash, corn, or tomatoes.

Why this recipe works:

  • Ravioli adds more depth to the recipe than plain pasta. You could substitute tortellini if you’d like. I prefer using ravioli and tortellini stuffed with cheese because I think it tastes better cold than those pastas stuffed with sausage or chicken.
  • Like ordinary pasta, the ravioli will absorb some of the dressing as it cools. This helps keep the pasta from getting too soft and adds flavor.
  • Make sure you cook the carrots until they are almost tender. If they are too hard the contrast with the soft pasta is too much.

Steps

1
Done

In a large bowl, combine the mayonnaise, salad dressing, and lemon juice and mix well.

2
Done

Bring a large pot of water to a boil. Add the carrots and cook for 2 minutes. Then add the snap peas and cook for 1 minute longer. Remove the veggies from the water with a strainer and add to the salad dressing.

3
Done

Add the ravioli to the water and cook according to the package directions until tender. Drain and add to the bowl.

4
Done

Add the bell pepper and cheeses and stir to coat. Serve immediately over salad greens, or cover and chill before serving.

lindaBest

Linda is a home economist who has authored 46 books (45 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Flag Cake
previous
Fourth of July Flag Cake
Bacon Grape Tomato Dip
next
Bacon Grape Tomato Dip