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Mediterranean Pasta Caesar Toss Recipe
Mediterranean Pasta Caesar Toss Recipe photo by Taste of Home

Mediterranean Pasta Caesar Toss Recipe

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Get creative using convenience items with a fresh take on ravioli. Try this lightened-up pasta toss for an alfresco dinner, or double it for a family picnic. —Libby Walp, Chicago, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 cup equals 264 calories, 10 g fat (4 g saturated fat), 28 mg cholesterol, 649 mg sodium, 31 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat 1 vegetable 1 fat.


  1. In a large saucepan, cook ravioli according to package directions, adding beans during the last 3 minutes of cooking. Drain.
  2. In a serving bowl, combine the ravioli mixture, tomatoes and pepper. Add dressing; toss to coat. Sprinkle with cheese. Yield: 4 servings.
Originally published as Mediterranean Pasta Caesar Toss in Healthy Cooking June/July 2012, p55

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Jun. 7, 2015

"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!"

Reviewed Aug. 11, 2013


Reviewed Aug. 10, 2013

"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"

Reviewed Aug. 10, 2013

"I tried this recipe today for the first time. I had some leftovers in our refrigerator so

I 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 of
chicken. I DID have Ken's Healthy Options
Caesar 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 before
I 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 flavors
blend, it will be even tastier! Thank you, Libby Walp, for this recipe! DELowenstein"

Reviewed Aug. 10, 2013

"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."

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