I dedicate this recipe for pasta salad using raviolis to my friend Lisa — the very same who gave me all of the rhubarb for my Rhubarb Compote, Rhubarb Streusel Bars and Fruit Pie Bars. Hence the name Lisa’s Pasta Salad Using Raviolis, created while Mr. Batch & I were on vacation for a week at Seneca Lake.
Lisa and her husband came for lunch & kayaking one day when the weather was predicted to be hot. Lisa’s husband eats primarily vegetarian, so I was trying to come up with an easy, cold vegetarian entree salad. When I saw a huge bag of frozen spinach and mozzarella raviolis at Costco, I thought this would be the perfect answer for vacation fare! The raviolis could be transported frozen and help us keep other foods in the coolers cold. And I could cook these, and with minimal preparation, create a pasta salad by dressing them with bottled dressing and then adding optional, cubed Juiciest Baked Chicken Breasts for those of us non-vegetarians.
The Lovely Lisa arrived to our vacation lake house with a GORGEOUS Greek salad, complete with homegrown herbs. This is a picture of it, alongside my raviolis that had been cooked and then dressed with Trader Joe’s Lite Champagne Vinaigrette, and some chunks of Juiciest Baked Chicken Breasts.
The combination was SO tasty, that I decided to merge the two salads, and to also cut the raviolis into thirds. The resulting salad is TASTY! And it gets better with each day, so make a big batch and enjoy it for a few days.
- 1/2 bag (approximately 20) frozen raviolis, cooked according to package directions (I used Spinach Mozarella raviolis from Costco, but any brand would suffice … including fresh raviolis, come to think of it!) Cut into thirds.
- 1 small red onion, sliced very thin
- 1/2 cup pitted kalamata olives (or Greek olive mix) — either left whole or sliced — whichever you prefer
- 1/2 cup to 1 cup feta cheese (to your taste), crumbled
- 1 cup of cherry tomatoes, halved (could substitute any type of tomatoes, chopped)
- a few sprigs of fresh herbs (rosemary, mint, dill, oregano), chopped
- 5 Persian cucumbers, sliced (or English cucumbers, de-seeded)
Combine in a large bowl.
- Douse with bottled Greek salad dressing, to taste. I used Ken’s Steakhouse brand because we were on vacation and that’s what was available in the grocery store 🙂 . Or create your own with red wine vinegar, olive oil, garlic and plenty of fresh herbs, salt & pepper.
Add chopped Juiciest Baked Chicken Breasts, if desired.
Yield: 8 portions