Home > Dinner > Ravioli Salad Ravioli Salad June 23, 2017 | 13 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Ravioli Salad 5 from 5 votes - Review this recipe Four Cheese Ravioli Salad with pepperoni, provolone, artichoke hearts, olives, and Italian seasoning + dressing. SAVE TO RECIPE BOX Print Recipe Ravioli Salad 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Four Cheese Ravioli Salad with pepperoni, provolone, artichoke hearts, olives, and Italian seasoning + dressing. Course Salad Cuisine Italian Keyword Ravioli Salad Prep Time 10 minutes minutes Cook Time 8 minutes minutes Total Time 18 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 556kcal Author Chelsea Lords Cost $7.56 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 InstructionsFollow 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. Video Recipe NotesIf making ahead of time, combine all the ingredients but keep the dressing separate until serving. Nutrition FactsCalories: 556kcal We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. More Easy Salad Recipes: Mexican Quinoa Salad Fruit Salad Special thanks to Buitoni for sponsoring this post. As always, all opinions are my own.