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Jun 30, 2020
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Vegan Ravioli Salad

Via

This Mediterranean vegan ravioli salad is just perfect for hot summer days! It’s super easy to prepare, fresh, healthy, and so delicious.  I love making this ravioli salad for BBQs and potlucks. It’s always a real crowd-pleaser and it’s usually gone super fast. I’ve always loved ravioli. However, it’s often not easy to find vegan…
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The post Vegan Ravioli Salad appeared first on Vegan Heaven.,

This Mediterranean vegan ravioli salad is just perfect for hot summer days! It’s super easy to prepare, fresh, healthy, and so delicious. 

Ravioli salad in a white bowl with a white spoon on a marble countertop with cherry tomatoes and fresh basil in the background

I love making this ravioli salad for BBQs and potlucks. It’s always a real crowd-pleaser and it’s usually gone super fast.

I’ve always loved ravioli. However, it’s often not easy to find vegan ravioli. If you can’t get ahold of plant-based ravioli, you could also use rigatoni or penne instead. Or maybe you could find vegan tortellini, which would also work.

close-up photo of vegan ravioli salad in a white bowl with a white spoon

What You Need For The Ravioli Salad: 

  • vegan ravioli (I used store-bought vegan ravioli with ratatouille filling) 
  • zucchini 
  • yellow bell pepper
  • cherry tomatoes 
  • canned <artichoke hearts
  • sun-dried tomatoes in oil
  • black olives
  • arugula 
  • olive oil 
  • white wine vinegar
  • vegan red pesto 
  • Italian spice mixture 
  • fresh basil 
  • salt and pepper 

As always, you can find the full ingredient list and the recipe instructions in a separate printable recipe box at the end of this post. 

four small bowls with cherry tomatoes, artichoke hearts, olives, and sun-dried tomatoes as well as a yellow bell pepper a zucchini, arugula, basil, and a plate with ravioli on a marble countertop

How to Make the Vegan Ravioli Salad: 

The recipe couldn’t be much easier. It can also be made ahead of time if you want. 

a collage of four photos that show the preparation of a vegan ravioli salad with arugula, zucchini, and bell pepper

1. STEP: Prepare the ravioli according to the instructions on the package. Drain and set aside. Add a bit of olive oil so the ravioli don’t stick together. 

2. STEP: In the meantime, prepare the remaining ingredients. Chop the zucchini and the bell pepper into small cubes. Heat some olive oil in a pan and cook the zucchini and the bell pepper for about 4 minutes on medium heat. 

3. STEP: Wash the cherry tomatoes and cut them into halves. Drain the artichoke hearts and also cut them into halves. Cut the sun-dried tomatoes into strips. Wash the arugula. 

Ingredients for salad dressing in a small white and blue bowl with a spoon on a marble countertop

4. STEP: Make the dressing: Combine all of the ingredients for the dressing in a small bowl and stir well. 

ravioli, black olives, and cherry tomatoes in a white bowl on a marble countertop

5. STEP: Put all ingredients for the salad in a large bowl and add the dressing. Sprinkle with roughly chopped basil. 

Recipe Notes: 

  • If you don’t like arugula, you could also use baby spinach. 
  • Usually pesto is not vegan because it contains Parmesan. Fortunately, you can find many vegan brands these days. Check out your local health food store or the organic section in your supermarket. 
  • Stored in an airtight container, the salad lasts up to three days in the fridge. However, the arugula won’t be as fresh anymore, but the salad will still be good. 
  • If you can’t find vegan ravioli, you could also use regular pasta like penne instead.
  • Peta posted a helpful article of the best prepackaged vegan ravioli brands that might help you. 

More Delicious Vegan Pasta Salads You Might Like: 

I LOVE TO HEAR FROM YOU GUYS!

I hope you like this vegan ravioli salad as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

 

vegan ravioli salad in a white bowl with a white spoon on a marble countertop with cherry tomatoes and fresh basil in the background

Print

Vegan Ravioli Salad

This Mediterranean vegan ravioli salad is just perfect for hot summer days! It’s super easy to prepare, fresh, healthy, and so delicious. 
Course Salad
Cuisine Italian
Keyword ravioli salad, vegan ravioli, vegan ravioli salad
Prep Time 15 minutes
Cook Time 5 minutes
Servings 6 servings
Calories 389kcal
Author Sina

Ingredients

For the Ravioli Salad:

  • 14 oz vegan ravioli
  • 1 zucchini
  • 1 yellow bell pepper
  • 2 cups cherry tomatoes
  • 1 can artichoke hearts
  • 12 sun-dried tomatoes in oil
  • 3/4 cup black olives
  • 4 cups arugula or baby spinach

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons water
  • 2 teaspoons vegan red pesto
  • 1 teaspoon Italian spice mixture
  • salt, to taste
  • black pepper, to taste

Instructions

  • Prepare the ravioli according to the instructions on the package. Drain and set aside. Add a bit of olive oil so they don’t stick together. 
  • In the meantime, prepare the remaining ingredients. Chop the zucchini and the bell pepper into small cubes. Heat some olive oil in a pan and cook the zucchini and the bell pepper for about 4 minutes on medium heat. 
  • Wash the cherry tomatoes and cut them into halves. Drain the artichoke hearts and also cut them into halves. Cut the sun-dried tomatoes into strips. Wash the arugula. 
  • Make the dressing: Combine all of the ingredients for the dressing in a small bowl and stir well. 
  • Put all ingredients for the salad in a large bowl and add the dressing. Sprinkle with roughly chopped basil. 

Notes

  • If you don’t like arugula, you could also use baby spinach. 
  • Usually pesto is not vegan because it contains Parmesan. Fortunately, you can find many vegan brands these days. Check out your local health food store or the organic section in your supermarket. 
  • Stored in an airtight container, the salad lasts up to three days in the fridge. However, the arugula won’t be as fresh anymore, but the salad will still be good. 
  • If you can’t find vegan ravioli, you could also use regular pasta like penne instead.

Nutrition

Calories: 389kcal | Carbohydrates: 41g | Protein: 16g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 886mg | Potassium: 919mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4234IU | Vitamin C: 83mg | Calcium: 290mg | Iron: 10mg

 

 

The post Vegan Ravioli Salad appeared first on Vegan Heaven.

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