- 1 package (9 ounces) refrigerated cheese ravioli
- 1 cup frozen cut green beans, thawed
- 1 cup cherry tomatoes, halved
- 3/4 teaspoon coarsely ground pepper
- 1/3 cup reduced-fat creamy Caesar salad dressing
- 3 tablespoons shredded Parmesan cheese
- In a large saucepan, cook ravioli according to package directions, adding beans during the last 3 minutes of cooking. Drain.
- In a serving bowl, combine the ravioli mixture, tomatoes and pepper. Add dressing; toss to coat. Sprinkle with cheese. Yield: 4 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Mediterranean Pasta Caesar Toss
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"We eat gluten free so we replaced the ravioli with gluten free noodles. My daughter also grabbed the frozen peas out of the freezer instead of the frozen green beans. So we substituted peas. Very delicious, easy to prepare & filling!"
"I made some typing errors-I apologize!I meant to say THAT the amount of cooked rotisserie chicken should be about 3 cups! I should have said that 1 Tbsp. Parmesan cheese for this salad is good for even a lesser amount of calories. I also drained the pasta and noodles, of course, after I cooked it! I meant to say that I think the salad tasted good! delowenstein"
"I tried this recipe today for the first time. I had some leftovers in our refrigerator soI decided to use them in this recipe. Instead of ravioli, I used at least 2 cups of tri-colored pasta and at lest 1 cup yolk-free noodles which I'd cooked in about 6 cups of water, 1 Tbsp. olive oil to prevent noodles from sticking together. Instead of the frozen green beans, I used a small amount of shredded carrots-about 2 Tbsp.I used 2 plum tomatoes, finely chpped, 1 large onion, thinly sliced and finely diced, 1 tsp. Italian seasoning, crushed, 3/4 tsp.coarsely grund black pepper & I heated the balance of a rotisserie chicken which was on hand and cut into cubes. I'd say tha the amount should be at least 3 cups ofchicken. I DID have Ken's Healthy OptionsCaesar salad dressing and I used about 3/4 to 1 cup of the dressing and tossed the salad to coat it well. I did sprinkle the salad with LESS than 3 Tbsp. Parmesan cheese-I'd say about a Tbsp. for eve LESSER calories. I sampled the salad beforeI placed the balance of it in a large serving bowl. I think tasted good! I admit that I'm one to tweak recipes and find different ways of using recipes with ingredients available! I'm also sure that if this salad is allowed to chill for a while to let the flavorsblend, it will be even tastier! Thank you, Libby Walp, for this recipe! DELowenstein"
"Great combination!-I didn't have green beans so I used green pepper and a few green onions-I can see this with sliced olives too."