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

Mediterranean Pasta Caesar Toss Recipe

Read Reviews (6)
4.33 6
Publisher Photo
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

Ingredients

  • 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.

Directions

  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

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.

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

Reviews for Mediterranean Pasta Caesar Toss(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 11, 2013

Delish!

MY REVIEW
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

MY REVIEW
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

MY REVIEW
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.

MY REVIEW
Reviewed Jul. 13, 2012

This was ok.

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