Ravioli salad from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 75) by Heidi Swanson

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Notes about this recipe

  • ChelseaP on August 05, 2021

    This is a go to weeknight dinner in our house, it's delicious and easy!

  • Rutabaga on February 20, 2015

    I made this again, used pine nuts instead of pepitas. left out the olives, and added sautéed mushrooms. This is such a versatile petso/pasta combination!

  • Rutabaga on January 19, 2015

    The cilantro pesto for this salad is beautifully bright and refreshing, and in my case I ended up with an extra half cup to be put toward other uses. I used spinach ravioli from Costco, then added chopped roasted red pepper as a topping, since Swanson mentions how much she enjoys utilizing chard and red pepper ravioli for this salad. That helped make the pasta a well balanced main dish, and added a vibrant splash of color. I also used brined Taggiasca olives in place of oil-cured olives.

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