Spinach and Cheese Ravioli Summer Vegetable Spinach Salad
Ingredients
- 1 Package (20oz.) Celentano Spinach and Cheese Ravioli
- 2 tablespoons olive oil
- 1 medium yellow summer squash, diced into small pieces
- 1 medium zucchini, diced into small pieces
- 1 15-ounce can chickpeas, rinsed and drained
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 2 cloves garlic, peeled and finely minced or pressed
- 1/2 cup cherry tomatoes cut in half
- 1/3 cup fresh parsley, finely minced
- 4 cups fresh spinach
- 3 tablespoons dijon mustard
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon granulated sugar, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
Directions
Cook ravioli according to package directions, drain; set aside. To a large skillet, add the olive oil, yellow squash, zucchini, chickpeas, thyme, salt, pepper, and cook over medium-high heat until the vegetables have softened slightly but are still crisp-tender, about 5 minutes; stir occasionally. Add the garlic and cook until fragrant, about 1 minute; stir occasionally. Turn off the heat and add the cherry tomatoes, parsley, and stir to combine; set aside. To a large platter, add the spinach and top with the ravioli, the vegetables and chickpeas; set aside while you make the vinaigrette. For the vinaigrette, add all ingredients to a medium bowl, whisk to combine, and taste for seasoning balance. Make any necessary tweaks, i.e. more salt, pepper, sugar, etc. Evenly drizzle vinaigrette over salad as desired and serve immediately.