Spinach and Kale Ravioli Pasta Salad with Fresh Tomatoes, Basil, Mozzarella, and Taggiasca Olives
I was recently sent a few packages of Three Bridges pasta products. I have been cooking with their ravioli, gnocchi, and tortellini for a while now and really enjoy their products. They sent me a Spinach and Kale Superfood Ravioli, Butternut Squash Ravioli, and Chicken & Mozzarella Ravioli along with some Superfood Pesto Made with Kale.
We had friends over for dinner so I decided to make a pasta salad using the spinach and kale ravioli with the pesto sauce made with kale. I couldn’t decide if I wanted the salad to be served hot or cold so I served it warm and it was delicious. I also think serving it cold would be wonderful as well. The pesto sauce was tasty and coated the flavorful ravioli perfectly. The fresh tomatoes gave the pasta a nice pop of color and flavor and the mini mozzarella balls paired nicely with all the flavors. One of the highlights of this pasta salad for me, besides the delicious ravioli and pesto sauce, was the taggiasca olives that I grabbed earlier from the olive bar at my local grocery store. They have a nice strong flavor, similar to kalamata olives, but they are a perfect little size and their flavor paired perfectly with the ravioli and pesto. The pasta salad was enjoyed by the adults and my two kids liked it too. I paired this salad with Chicken Parmesan, a tossed salad, and freshly baked bread. It was a terrific meal.
I have had the other two kinds of pasta before and they both are family favorites. I was planning on probably doing the butternut squash ravioli in a browned butter sage sauce. The chicken and mozzarella ravioli will probably be paired with some type of red sauce or tossed with roasted veggies and olive oil. Thanks for the tasty pasta Three Bridges!
How to Make Spinach and Kale Ravioli Pasta Salad with Fresh Tomatoes, Basil, Mozzarella, and Taggiasca Olives
Prepare the ravioli per the instructions making sure to season the water with salt. Drain and pour into a large bowl. Toss with a few tablespoons of the kale pesto; set aside for the pasta to cool and for the flavors to mingle.
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!
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.