Go Back Email Link
+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.


Ravioli Salad

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
Calories 556kcal
Author Chelsea
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.



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


Calories: 556kcal