Ravioli Salad

Ravioli Salad

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From: Diabetic Living Magazine

This simple chilled ravioli salad is bursting with vegetables—broccoli, carrots, tomato, and pea pods. It's a good choice for summer picnics or barbecues. Using purchased Italian salad dressing saves prep time, and you can easily substitute other reduced-calorie dressings to switch up the flavor.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 (9 ounce) package refrigerated light cheese ravioli
  • 3 cups broccoli florets
  • 1 cup sliced carrots
  • 2 scallions, sliced ( ¼ cup)
  • ½ cup bottled reduced-calorie Italian salad dressing or balsamic vinaigrette
  • 1 large tomato, chopped
  • 1 cup fresh pea pods, halved crosswise
  • 8 lettuce leaves (optional)


  • Prep

  • Ready In

  1. Cook ravioli according to package directions, except omit any oil or salt. Add broccoli and carrots for the last 3 minutes of cooking time (return to boiling after vegetables are added and then finish cooking). Drain. Rinse with cold running water; drain again.
  2. Combine pasta mixture and scallions in a large bowl; drizzle with dressing. Toss to coat. Cover and chill for 2 to 6 hours.
  3. To serve, gently stir tomato and pea pods into salad. If desired, serve on lettuce leaves.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 237 calories; 7 g fat(2 g sat); 4 g fiber; 34 g carbohydrates; 11 g protein; 30 mcg folate; 40 mg cholesterol; 4 g sugars; 2,730 IU vitamin A; 33 mg vitamin C; 97 mg calcium; 2 mg iron; 477 mg sodium; 206 mg potassium
  • Nutrition Bonus: Vitamin A (55% daily value), Vitamin C (55% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 fat, ½ lean protein, ½ vegetable

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