Sunday, July 31, 2011

Layered Ravioli Salad

This recipe was recommended by my Aunt Kathleen, and my mom and I decided to make it for one of our project days (actually, my mom made it while I took care of June... thanks Mom).

Layered Ravioli Salad

1 pkg. (9 oz) refrigerated 4 cheese filled ravioli (the recipe actually calls for Tortellini, but I liked ravioli better)

1 cup frozen sweet peas (from a 1 bl. Bag)

5 cups torn romaine lettuce

1 ½ cups julienne carrots (can buy the ones already done)

2 cups grilled chicken, diced ( I bought a rotisserie chicken, makes it sooooo easy)

1 medium red bell pepper, cut into strips

½ Cup mayonnaise

½ cup refrigerated basil pesto

¼ cup buttermilk

2 tbs. chopped fresh parsley or Basel leaves

1. Cook ravioli as directed on the package, adding peas during the last 4 minutes of cook time. Drain and then remove the ravioli’s from your strainer, putting them in a separate bowl.

2. In a 3-4 quart clear bowl, layer the lettuce, the carrots, chicken, peas, ravioli and place the stripped bell peppers in a circle as your top layer.

3. In a small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers, and sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or better Is overnight. Stir just before serving.


  1. ya this salad is amazing!! ive been too lazy to make it (although everyday ive wanted to) but my mom made it for me and i could have eaten the whole bowl!

  2. Yum! This needs to be made for our next Sunday dinner!