Summer Ravioli Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chilled pasta salad with fresh zucchini, yellow squash, tomatoes, and chickpeas over spinach with a Dijon vinaigrette. A light, vegetarian summer main that's ready in 20 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- one 9-ounce package refrigerated cheese-filled ravioli (or your favorite ravioli)
- 2 tablespoons olive oil
- 1 medium yellow summer squash (diced into small pieces)
- 1 medium zucchini (diced into small pieces)
- one 15-ounce can chickpeas (rinsed and drained)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 2 cloves garlic (peeled and finely minced or pressed)
- 2 roma tomatoes (diced into small pieces (or your favorite tomatoes))
- 1/3 cup fresh parsley (finely minced (regular or Italian flat-leaf))
- about 4 cups fresh spinach (loosely measured)
- 3 tablespoons dijon mustard
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon granulated sugar (or to taste)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1066mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 509mg
- Calcium
- 156mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1066MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.