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Mediterranean Pasta Caesar Toss Recipe

Mediterranean Pasta Caesar Toss Recipe

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


  • 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.

Nutritional Facts

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

Reviews for Mediterranean Pasta Caesar Toss

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triplemom2 227572
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!"

swinny 194954
Reviewed Aug. 11, 2013


delowenstein 212356
Reviewed Aug. 10, 2013 Edited Jun. 16, 2016

"I think the salad tasted good! delowenstein"

delowenstein 178341
Reviewed Aug. 10, 2013 Edited Jun. 16, 2016

"I think the salad tasted good! delowenstein"

midlandmaid 178339
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."

ahmom 115728
Reviewed Jul. 13, 2012

"This was ok."

stubby01 194953
Reviewed Jul. 11, 2012

"This is very good. I microwave the leftovers for a few seconds to take the chill off it as I prefer it to eat it warm."

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Wine Pairings

Medium-Bodied Red Wine

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