Four Cheese Ravioli Salad with pepperoni, provolone, artichoke hearts, olives, and Italian seasoning + dressing.
It’s no secret I adore pasta salads and today I’m bringing you a fun and unique twist on your typical pasta salad.
Instead of just any regular pasta noodle, we’re using Buitoni’s freshly made four cheese RAVIOLI! If you’ve never tried a cold ravioli salad, now is the time.
Buitoni’s Four Cheese Ravioli is filled with FOUR different Italian cheeses — ricotta, mozzarella, Parmesan, and Romano cheeses. It really makes this ravioli the best! (The ravioli is typically found in the deli area by the fancy cheese or sometimes in the dairy section.)
And because all that cheese isn’t enough (?), I’ve also added in some cubes of provolone cheese to this salad. It’s really the perfect summer salad for cheese + pasta lovers. The rest of the “toppings” (artichoke hearts, banana peppers, pepperoni, and olives) pair well with the Italian dressing and seasonings, but feel free to change or adjust those toppings to your personal preference.
I love to serve this when I have guests come over in the summer, but it also makes a perfect potluck dish.
Thanks to the quick cooking time of the Ravioli and easy prep on the rest of the ingredients, this salad comes together quickly! You can have it ready to go in 20 minutes or less! Enjoy!
Ravioli Salad
Ingredients
- 1 package (20 ounces) Buitoni Refrigerated Four Cheese Ravioli
- 8 ounces pepperoni, chopped
- 8 ounces block provolone cheese, diced into small cubes
- 1 (6.5 ounces) jar marinated artichoke hearts, drained and chopped
- 1 cup jarred banana pepper rings
- 1 can (6 ounces) sliced black olives,
- 1 package (.6 ounces) dry Italian salad dressing mix
- 1/2 cup store-bought Italian dressing
- Optional: cracked pepper, salt, freshly grated Parmesan cheese
Instructions
- Follow the package directions to cook the Ravioli to al dente. Drain thoroughly and toss with a little olive oil to prevent sticking. Chill in the fridge until completely cooled.
- Meanwhile, chop the pepperoni, dice the provolone cheese, drain and chop the artichoke hearts, drain the banana pepper rings, and drain the sliced olives. Toss together with the cooled Ravioli.
- Stir in the salad dressing mix and then the Italian dressing. Toss to combine. Add additional Italian dressing to taste preferences.
- Add cracked pepper and freshly grated Parmesan cheese if desired. Salt and pepper to taste preference.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Salad Recipes:
Special thanks to Buitoni for sponsoring this post. As always, all opinions are my own.
My 3rd time making. Like it best with bite size cheese tortellini. Easing off a little on the pepperoni this time. This is great as is recipe! But also fun to ad your own personality.
Delish! I am so thrilled to hear this! Thanks Ralph!
Made this for book club and everyone loved it! I’ll make this again.
I am so thrilled to hear this! Thanks Valerie! 🙂
OMG…. This sounds AMAZING but all the sodium is killing me! Any idea on what to do to change the amount of sodium? Everything in this recipe is loaded
I absolutely love the sound of the flavors in this recipe. However, I found that the raviolis are too big and too tender to really take advantage of them. I did not use the banana peppers. I think the recipe would be so much better with tortellini s it would hold up better. And I would say, having made my own Italian dressing, that store-bought Italian dressing would have given it a lot more punch! I will make it again, but will definitely try it with some tortellini!
Provolone smoked or non smoked?
Non!
I make this recipe all the time. I use Aldi ravioli which is 8.8 oz. I use 2.
Thanks for the comment Debbie 🙂
I suggest you pan fry the ravioli in a little butter and garlic til they brown. Another great addition is a jar or can of 3 bean salad.
Sounds delicious! 🙂
This sounds delicious. Do you boil yours first then pan fry or do you just pan fry?
This looks delicious! I’m planning on making it soon, but I’m not a fan of banana peppers. Is there anything you’d suggest replacing them with? Thanks for sharing your amazing recipes!
You’re so welcome! 🙂 You can definitely leave them out! (And if you want, you can just add in extras of the other toppings you enjoy :))