Mini Ravioli Antipasto Salad Recipe

This vibrant and flavorful Mini Ravioli Antipasto Salad is a quick and easy weeknight dinner, perfect for a light yet satisfying meal. Inspired by a Women's World magazine recipe (June 8, 2004), this recipe is customizable to your liking! Enjoy a delightful mix of mini ravioli, artichoke hearts, salami, cheese, and more – a taste sensation in every bite!

Prep Time 15 mins
Cook Time 20 mins
Calories 275.7 kcal
Protein 33g
Rating 4.5 (6 Reviews)
Mini Ravioli Antipasto Salad 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mini Ravioli Antipasto Salad

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How to Make Mini Ravioli Antipasto Salad

  1. Cook 1 package (14 oz) of frozen mini ravioli according to package directions. Rinse under cold water and drain thoroughly.
  2. In a large bowl, combine 1 (14 oz) can artichoke hearts (drained and quartered), 1/2 cup salami (diced), 1/2 cup provolone cheese (cubed), 1/4 cup red onion (finely chopped), 1/4 cup sun-dried tomatoes (oil-packed, drained and chopped), and 2 tablespoons Italian dressing.
  3. Gently fold in the cooked ravioli.
  4. Arrange a bed of fresh spinach on a serving platter. Spoon the ravioli mixture over the spinach.
  5. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

11g

Fat

39g

Carbs

5g