Ravioli Salad, Diabetic Friendly

“Use purchased Italian salad dressing and toss with ravioli, broccoli, carrots, and pea pods to make this salad. Other reduced-calorie dressings work also. The 2 to 6 hrs is chill time.”
2hrs 20mins

Ingredients Nutrition

  • 1 (9 ounce) packagerefrigerated light cheese ravioli
  • 3 cups broccoli florets
  • 1 cup sliced carrot
  • 2 green onions, sliced (1/4 cup)
  • 12 cup bottled reduced-calorie Italian dressing or 12 cup balsamic vinaigrette
  • 1 large tomatoes, chopped
  • 1 cup fresh pea pods, halved crosswise
  • 8 lettuce leaves (optional)


  1. Cook ravioli according to package directions, except omit any oil or salt. Add broccoli and carrots the last 3 minutes of cooking time (return to boiling after vegetables are added and then finish cooking). Drain. Rinse with cold running water; drain again.
  2. In a large bowl combine, pasta mixture and green onions; drizzle with dressing. Toss to coat. Cover and chill for 2 to 6 hours.
  3. To serve, gently stir tomato and pea pods into salad. If desired, serve on lettuce leaves.
  4. Makes 8 (1-cup) side-dish servings.

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