Cucumber, Herb & Four Cheese Ravioli Salad


This salad is perfect for a light lunch or spring gathering. Crisp cucumbers, fresh greens and feta cheese complement the tender ravioli.

Cucumber, Herb & Four Cheese Ravioli Salad

Minutes to Prep 20

Total Minutes 20

Serves 11

Difficulty 3


  • 1 package BUITONI Refrigerated Four Cheese Ravioli (20 oz.)
  • 3  to 4 tablespoonsfresh lemon juice
  • 1 clove garlic
  • Salt and ground black pepper
  • 1/3 cup extra virgin olive oil
  • 1  large English cucumber
  • 1/4 cup thinly sliced red onion
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh basil or flat leaf Italian parsley
  • 3 cups fresh greens (such as arugula, micro greens, spinach, baby kale)
  • 1/2 cup crumbled feta cheese or goat cheese
  • Optional toppings (such as fresh dill, sunflower seeds, pistachios, chopped walnuts)
  • BUITONI Refrigerated Pesto with Basil (7 oz.)


WHISK together lemon juice, garlic, salt and pepper in large bowl; whisk in oil until emulsified. Add pasta and toss gently to coat.

ADD cucumber, red onion, mint and basil to bowl; toss gently to coat. Salad can be served at room temperature or chilled. Serve over fresh greens. Sprinkle with feta and optional toppings. Drizzle with small amount of pesto.

NOTE: Can use 2 packages (9 ounces each) BUITONI Refrigerated Four Cheese Ravioli.