Spinach and Kale Ravioli Pasta Salad with Fresh Tomatoes, Basil, Mozzarella, and Taggiasca Olives
We had friends over for dinner so I made this spinach and kale ravioli pasta salad with fresh tomatoes, basil, mozzarella, and taggiasca olives pasta salad and served it warm but think serving it cold would be wonderful as well. We all enjoyed this delicious pasta salad and thought it paired well with Chicken Parmesan, a simple salad, and freshly baked bread. It was a terrific meal.
Spinach and Kale Ravioli Pasta Salad with Fresh Tomatoes, Basil, Mozzarella, and Taggiasca Olives
Ingredients:
- 1 package Three Bridges Superfood Spinach and Kale Ravioli, prepared per instructions in salted water
- 2-3 tbsp Three Bridges Superfood Pesto made with Kale, to taste
- Handful of cherry tomatoes, quartered
- Handful of mini mozzarella balls
- A handful of taggiasca olives, pitted
- 1-2 tbsp fresh basil, chopped
- 1 tbsp toasted pine nuts
- Sea salt and freshly cracked black pepper, to taste
How to Make Spinach and Kale Ravioli Pasta Salad with Fresh Tomatoes, Basil, Mozzarella, and Taggiasca Olives
Prepare the ravioli per the instructions in a large pot of well-salted water; drain and pour into a large bowl; reserving 1/4 cup of the cooking water.
Toss the pasta with a few tablespoons of the kale pesto; set aside for the pasta to cool and for the flavors to mingle; add some reserved pasta water, if needed.
Toss again once it has cooled then top with fresh tomatoes, mini mozzarella balls, taggiasca olives, fresh basil, and toasted pine nuts then season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.
Equipment
Ingredients
- 1 package Three Bridges Superfood Spinach and Kale Ravioli prepared per instructions in salted water
- 2-3 tbsp Three Bridges Superfood Pesto made with Kale to taste
- Handful of cherry tomatoes quartered
- Handful of mini mozzarella balls
- A handful of taggiasca olives pitted
- 1-2 tbsp fresh basil chopped
- 1 tbsp toasted pine nuts
- Sea salt and freshly cracked black pepper to taste
Instructions
- Prepare the ravioli per the instructions in a large pot of well-salted water; drain and pour into a large bowl; reserving 1/4 cup of the cooking water.
- Toss the pasta with a few tablespoons of the kale pesto; set aside for the pasta to cool and for the flavors to mingle; add some reserved pasta water, if needed.
- Toss again once it has cooled then top with fresh tomatoes, mini mozzarella balls, taggiasca olives, fresh basil, and toasted pine nuts then season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.
I would love to taste those green raviolis!! The salad looks satisfying and delicious, Pam.
Three bridges has yet to make its way to France ! Diane
Hi Pam, excellent post. I really like this tomatoes recipe. Last night I made this recipe with in twenty five minutes. It’s very yummy and delicious. I also think serving it cold would be very wonderful as well. Thank you so much for sharing post.
Absolutely divine Pam.
All the flavours I love in one single plate!
Cheers,
Lia
I’ve made plenty of pasta salads, but never with ravioli! Really like the idea. This is a wonderful looking dish — loads of flavor, and quite healthy. Thanks!
Mmm spinach ravioli and you made them even better. Lots of good things in that bowl.
These sound like really good filled pastas and something I would buy to use on nights I don’t feel like cooking from scratch
Well now that you’ve officially put me in a ravioli state-of-mind…I am regretting that pasta is not on the dinner menu for tonight! Wish I were having this!
Hello Pam. Excellent recipe blog you have shared. I love it so much. Last Sunday I have made this recipe. I can’t imagine, it was made so tasty and delicious. Thanks for sharing this great recipe.