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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

Salmon Bacon Salad with Ravioli

Tender ravioli, rich salmon, and fresh veggies make a fabulous entree salad in this easy recipe.

  • 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: 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.

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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 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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