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Blue Cheese Ravioli Salad

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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

Blue Cheese Ravioli Salad

A creamy blue cheese dressing envelopes tender ravioli and lots of veggies in this delicious 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. So this Blue Cheese Ravioli Salad was born. It’s such a wonderful combination of flavors and textures. It has it all: salty, sweet, creamy, crunchy, and crisp.

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.

Tips for the best Blue Cheese Ravioli Salad:

  • Don’t overcook the ravioli. It should be al dente just like unstuffed pasta. Taste it. The pasta should be tender, but still have a bit of resistance in the center.
  • Stir the salad gently but thoroughly so you don’t break up the pasta.
  • Use your favorite veggies in this easy recipe.Add some sliced zucchini or yellow summer squash (especially if your garden is overflowing!), cooked green beans, green onions, peas, or corn.
  • If you don’t like blue cheese, omit it. Use another creamy salad dressing like ranch, and add another cheese like Cheddar, feta, or Monterey Jack.

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.

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


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.


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


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


Linda is a bestselling cookbook author and home economist who has written 54 books (53 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.

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