Spicy Ravioli Salad Recipe

4 5 7
Spicy Ravioli Salad Recipe
Spicy Ravioli Salad Recipe photo by Taste of Home
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Spicy Ravioli Salad Recipe

Read Reviews
4 5 7
Publisher Photo
You'll be sitting down to dinner in no time when you prepare this main-dish salad. A convenient combination of frozen ravioli and pantry staples (including canned tomatoes, corn and olives) is dressed with easy taco sauce for tangy, fresh-tasting results. -Paula Marchesi, Lenhartsville, Pennsylvania
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 package (25 ounces) frozen beef, sausage or cheese ravioli
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1 bottle (8 ounces) taco sauce
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 small cucumber, peeled, seeded and chopped
  • 1 small red onion, sliced
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Cook ravioli according to package directions.
Meanwhile, in a large bowl, combine remaining ingredients. Drain ravioli and rinse with cold water; stir into tomato mixture. Cover and refrigerate for at least 2 hours. Yield: 8-10 servings.
Originally published as Spicy Ravioli Salad in Quick Cooking May/June 1999, p27

Nutritional Facts

1 each: 214 calories, 5g fat (1g saturated fat), 25mg cholesterol, 873mg sodium, 33g carbohydrate (3g sugars, 4g fiber), 9g protein.

  • 1 package (25 ounces) frozen beef, sausage or cheese ravioli
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1 bottle (8 ounces) taco sauce
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 small cucumber, peeled, seeded and chopped
  • 1 small red onion, sliced
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Cook ravioli according to package directions.
  2. Meanwhile, in a large bowl, combine remaining ingredients. Drain ravioli and rinse with cold water; stir into tomato mixture. Cover and refrigerate for at least 2 hours. Yield: 8-10 servings.
Originally published as Spicy Ravioli Salad in Quick Cooking May/June 1999, p27

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[email protected] User ID: 193450 223112
Reviewed Mar. 19, 2015

"quick and easy. Great for summer potlucks/picnics."

MY REVIEW
justmbeth User ID: 1196484 72118
Reviewed Nov. 12, 2013

"After reading the reviews on this, I was surprised to find I did not like it all. I thought the flovors just didn't blend well, resulting in an overall bland dish."

MY REVIEW
freel User ID: 5465342 29404
Reviewed Sep. 26, 2010

"Different and delicious..........like no recipe I have. Great summertime dish. We loved it!"

MY REVIEW
mjlouk User ID: 1712085 70615
Reviewed Jun. 3, 2010

"This was so easy to make! The only thing I would change would be to add shredded cheddar cheese!"

MY REVIEW
mdjensen User ID: 4480484 33431
Reviewed Feb. 17, 2010

"i loved this recipe!! it is quick and easy to make and VERY tasty!!!!"

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