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 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.
What You Need For This Recipe:
- 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.
How to Make This Recipe :
The recipe couldn’t be much easier. It can also be made ahead of time if you want.
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.
4. STEP: Make the dressing: Combine all of the ingredients for the dressing in a small bowl and stir well.
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.
- Homemade vegan feta cheese is also great addition to this salad.
More Delicious Vegan Pasta Salads:
- Orzo Pasta Salad
- Noodle Salad with Peanut Sauce
- Southwestern Pasta Salad
- Greek Pasta Salad
- California Pasta Salad
- Easy Pasta Salad with Tomatoes and Basil
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!
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Sina
Vegan Ravioli Salad
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
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