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Spinach and Kale Ravioli Pasta Salad with Fresh Tomatoes, Basil, Mozzarella, and Taggiasca Olives
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Spinach and Kale Ravioli Pasta Salad with Fresh Tomatoes, Basil, Mozzarella, and Taggiasca Olives

Course Lunch, Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large pot

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.