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Cucumber, Herb & Four Cheese Ravioli Salad

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This salad is perfect for a light lunch or spring gathering. Crisp cucumbers, fresh greens and feta cheese complement the tender ravioli.

Cucumber, Herb & Four Cheese Ravioli Salad

Minutes to Prep 20

Total Minutes 20

Serves 11

Difficulty 3

Ingredients

Four Cheese Ravioli – 20 oz. Family Size
Basil Pesto – 7 oz., 11oz
  • 1 package BUITONI Refrigerated Four Cheese Ravioli (20 oz.)
  • 3  to 4 tablespoonsfresh lemon juice
  • 1 clove garlic
  • Salt and ground black pepper
  • 1/3 cup extra virgin olive oil
  • 1  large English cucumber
  • 1/4 cup thinly sliced red onion
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh basil or flat leaf Italian parsley
  • 3 cups fresh greens (such as arugula, micro greens, spinach, baby kale)
  • 1/2 cup crumbled feta cheese or goat cheese
  • Optional toppings (such as fresh dill, sunflower seeds, pistachios, chopped walnuts)
  • BUITONI Refrigerated Pesto with Basil (7 oz.)

Method

WHISK together lemon juice, garlic, salt and pepper in large bowl; whisk in oil until emulsified. Add pasta and toss gently to coat.

ADD cucumber, red onion, mint and basil to bowl; toss gently to coat. Salad can be served at room temperature or chilled. Serve over fresh greens. Sprinkle with feta and optional toppings. Drizzle with small amount of pesto.

NOTE: Can use 2 packages (9 ounces each) BUITONI Refrigerated Four Cheese Ravioli.

OTHER RECIPES TO EXPLORE…

Four Cheese Ravioli with Eggplant and Marjoram Pesto

20 min

Four Cheese Ravioli Lasagna

50 min

Antipasto Pasta Salad

20 min

ALL RECIPES
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