Roasted String Bean, Tomato, Basil, and Mozzarella Ravioli Salad
Pasta salad gets a healthy twist just in time for summer! This veggie-loaded roasted string bean, tomato, basil, and mozzarella ravioli salad is feel-good warm weather food.
Yield: 3-4 servings
  • 2 tbsp olive oil
  • 1 lb string beans, trimmed
  • 1 pint cherry tomatoes
  • 1 tbsp Tuscan or Italian seasoning
  • 1 tsp red pepper flakes
  • salt and black pepper, to taste
  • ½ lb sweet potato, quinoa, and kale ravioli
  • ½ lb mozzarella balls (bocconcini), quartered
  • ½ cup thinly sliced basil
  • ¼ cup pistachios, toasted
  1. Preheat oven to 400.
  2. In a large bowl, toss together the olive oil, string beans, cherry tomatoes, Tuscan seasoning, red pepper flakes, and a hearty pinch of salt and black pepper. Spread out on a parchment-lined baking sheet and bake until string beans are starting to brown and tomatoes are starting to burst, about 20 minutes. Set aside.
  3. In the meantime, bring a pot of salted water to a boil. Cook the ravioli in the boiling water according to package directions. Drain.
  4. In a large bowl, toss together the roasted vegetables, ravioli, mozzarella, and basil. Season to taste with salt and black pepper. Serve topped with the pistachios.
An Eats Well With Others Original
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at