Receta Squash Filled Mini Ravioli Pasta Salad
Squash Filled Mini Ravioli Pasta Salad
Welcome to the monthly Salad Bar. A salad series launched by my friend Wendy from the Weekend Gourmet.
Last month we featured over 30 salad recipes that had berries as the ingredient.
This month the theme is Potluck Salads.
I decided to make a pasta salad since it travels well and can be eaten at room temperature too.
And to be different, I am using mini ravioli’s, to create my Squash Filled Mini Ravioli Pasta Salad.
- Butternut Squash Mini Ravioli Pasta Salad
- You can blanch the carrots if you want them to be a bit softer. I prefer mine crunchy
- Author: Marlene Baird
- Serves: 6
- Ingredients
- 8 ounces dry butternut squash mini ravioli, cooked al dente (I used La Piana brand)
- 1 cup sliced carrots (I used heirloom)
- 1 cup chopped romaine lettuce
- ½ cup greek yogurt
- 1 tablespoon honey
- 1 tablespoon champagne vinegar
- 1 Tablespoon olive oil
- salt and pepper
Directions
Cook pasta according to package directions, drain and rinse with cool water.
In a bowl, combine, the yogurt, honey, vinegar, oil, salt and pepper.
Toss the ravioli’s in a large bowl and coat the with the dressing.
Add the carrots, and romaine lettuce, toss again.
Refrigerate, or serve immediately.
PP Value
2 PP per serving
3.2.2089
Nice and compact little itty bitty ravioli’s. It really makes it easier to eat, especially at a potluck event. And really, 8 ounces of mini’s go a long way.
I hope you all enjoy the different potluck salads we will be featuring in today’s post.
Click on everyone’s link and visit all of our potlucks.
Thanks for stopping by and have a great day.