Ravioli Salad with Balsamic Vinaigrette
6
Points® value
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Easy
Does it count as a salad when the “croutons” take up half your plate? We don’t see why not. Here, frozen ravioli are coated in a breadcrumb-cheese-buttermilk mixture, then baked on a sheet pan until browned and crispy. Toss some arugula and veggies with a light vinaigrette, plop the pasta on top, and enjoy for lunch or as an appetizer.
Ingredients
Cooking spray
4 spray(s)
Seasoned breadcrumbs
¼ cup(s)
Grated Pecorino Romano cheese
1½ tbsp(s)
1% low-fat buttermilk
⅓ cup(s)
Low-fat cheese ravioli
11 oz, (12 large pieces), frozen
Olive oil
1 tbsp(s)
White balsamic vinegar
1 tbsp(s)
Garlic
1 clove(s), small, crushed through garlic press
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Baby arugula
5 oz
Grape tomatoes
1 cup(s), halved
Orange bell pepper
1 medium, thinly sliced