Ravioli Salad

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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!

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Ravioli Salad

5 from 6 votes
Four Cheese Ravioli Salad with pepperoni, provolone, artichoke hearts, olives, and Italian seasoning + dressing.
Print Recipe

Ravioli Salad

5 from 6 votes
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
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 -6 servings
Chelsea Lords
Calories 556kcal
Cost $7.56


  • 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


  • 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

If making ahead of time, combine all the ingredients but keep the dressing separate until serving.

Nutrition Facts

Calories: 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.


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.

Nutrition facts in ravioli salad

More Easy Salad Recipes:

Mexican Quinoa Salad

Fruit Salad

Special thanks to Buitoni for sponsoring this post. As always, all opinions are my own.



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Recipe Rating


  1. 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!

    1. 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 :))

  2. 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.

  3. 5 stars
    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!

  4. 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

  5. 5 stars
    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.

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