This Trader Joe's Ravioli Pasta Salad recipe is a no-fuss, Mediterranean-flavored dish for lunch, a picnic, or showing up to a BBQ as you planned ahead. It starts with pillowy ravioli tossed with fresh veggies and a generous scoop of dressing. It's ready in 10 minutes.
If you've tried my Pistachio Pear Pizza, Cauliflower Rice Burrito Bowls, or Falafel Naan Wrap, you know I love using TJ's staples to build easy, fast, satisfying meals in minutes.
This ravioli salad is no different-it requires minimal effort, has maximum flavor, and is the kind of dish that looks way more impressive than it is to put together.
It features egg-free ravioli from Trader Joe's with no dairy or meat-based fillings, making it completely plant-based from start to finish (and honestly, no one will even guess it's vegan!).
If you love discovering new vegan products and quick recipe ideas from Trader Joe's products, join my Trader Joe's Vegan Recipes & Finds Facebook group! It's the perfect spot to see what others are making, loving, and grabbing off the shelves each week.
Jump to:
Why You'll Love This Recipe
- It's a Trader Joe's shortcut. Cook, chop, toss, and chill if desired-there are no fancy steps here.
- Totally customizable. Use your favorite veggies and dressing.
- Serve it cold, at room temp, or straight from the fridge with a fork.
- Vegan-friendly. Like my Vegan Cucumber Sandwiches, non-vegans will love it and never guess it is vegan.
- This recipe is perfect for college students who need something quick, easy, and low-effort with minimal cooking. For more ideas, check out my Easy Vegan College Recipes.
Ingredients
All of these ingredients can be purchased at Trader Joe's to make this delicious vegan pasta salad.
Trader Joe's vegan ravioli is tasty, but let's be real-there's hardly enough in one box to feed one hungry person, let alone a whole group. That's why we're turning it into a salad! By stretching it with fresh veggies, a few greens, and mix-ins, you get all the ravioli goodness without the portion problem. This recipe makes a couple of boxes go much further.
Find it near the pre-made meals, fresh pasta, dips, and hummus in the refrigerated section.
Dressing: Trader Joe's has delicious vegan dressings, but one of my favorites is the Goddess Dressing I use in this recipe. (Don't confuse it with the Green Goddess dressing.)
You'll find the Goddess Dressing at Trader Joe's in the dry goods aisle near the canned foods and pasta. Note: The Amazon link above is just for reference-it's cheaper in-store at TJ's!
See the recipe card for quantities and a full list of ingredients.
Variations
- Add chopped bell peppers, roasted zucchini, capers, or grilled corn for more texture and flavor. You really can't go wrong here.
- Add white beans, chickpeas, or grilled tofu to turn this into a hearty main dish.
- Feel free to choose any other TJ's vegan dressing or use their delicious vegan pesto for variation.
How To Make Trader Joe's Ravioli Pasta Salad
Here is the process in pictures. See the recipe card below for the details.
Step 1: Boil the ravioli for 3-4 minutes in a pot of lightly salted water. Wash and cut all the veggies while waiting to boil.
Step 2: Add all the chopped ingredients, dressing, and cooled-down ravioli to a large bowl. Toss gently.
Step 3: Add the greens and toss once again gently to combine.
Step 4: Adjust the dressing and add salt and pepper if desired.
Top Tips
- Use a gentle hand. Ravioli are soft little pillows. Toss them gently with the other ingredients to prevent them from tearing and spilling their insides everywhere.
- Don't overcook the ravioli! Boil just until tender, then rinse with cold water to stop the cooking and keep them from falling apart in the salad.
- Add greens last. If you're using the greens, mix them in just before serving to keep them fresh and perky. You can also serve the pasta salad on top of the greens instead of mixing it in.
- Adjust taste. Some ingredients (like olives or marinated artichokes) add saltiness-so taste first, then decide if it needs salt or pepper or more dressing.
- Chill it. Serve at room temperature or let the salad sit in the fridge for 15-30 minutes before serving so the flavors can meld.
Serving Suggestions
- Pack it into containers for easy grab-and-go lunches. It keeps well in the fridge for a couple of days.
- Serve as a side dish to Grilled Chimichurri Tofu or Baked Pesto Tofu.
- Perfect for warm days when you want something satisfying but not steamy.
- Serve with a crusty slice of sourdough, some fresh fruit, or a cold glass of Blueberry Lavender Lemonade.
Recipe FAQS
Ravioli aren't traditionally vegan, as they're usually made with egg-based pasta and cheese or meat fillings, but many plant-based versions are now available in stores like Trader Joe's or Sprouts. Note that the vegan ravioli at Sprouts is much more expensive.
Yes! Make it up to 24 hours ahead and store covered in the fridge. Add the greens just before serving so they don't wilt. The flavors actually get better as it sits.
The Trader Joe's Vegan Spinach and Cashew Ravioli works great - it holds its shape well when cold and has a neutral, creamy flavor that pairs well with bold dressings. The Butternut Squash ravioli is another good option for a sweeter, heartier version.
More Vegan Pasta Salads
Don't leave me hanging - tell me how it went in the comments below! Was it love at first bite, surprisingly edible, or a full-blown yuck? I want the good, the burnt, and the dramatic. Oh, and let me know how my directions worked so I can keep improving my recipes.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Trader Joe's Ravioli Pasta Salad
Ingredients
- 2 8-ounce packages Trader Joe's vegan ravioli like Vegan Spinach & Cashew
- ⅓ cup Trader Joe's Goddess Dressing
- 1 cup cherry tomatoes halved
- ½ cup cucumber sliced or diced
- ½ cup marinated artichoke hearts chopped
- ¼ cup Kalamata olives sliced
- ¼ red onion finely sliced or chopped
- 2 tablespoons fresh parsley chopped
- 2 tablespoons mint chopped
- 1-2 handfuls arugula or mixed greens
- salt and fresh cracked pepper optional
Instructions
- Cook the ravioli: Boil pasta 3-4 minutes in lightly salted water - then drain and rinse with cold water to cool it down quickly. Set aside.
- Prep the veggies: While the water boils, chop all the mix-ins - tomatoes, cucumber, olives, artichokes, onion, and herbs.
- Toss it together: In a large bowl, gently toss the cooled ravioli with the veggies, dressing, and herbs. Add the greens last and mix lightly to keep them fresh. Alternatively, serve the pasta salad over a bed of greens for a layered, salad-meets-pasta vibe.
- Chill and serve: Taste and adjust for dressing. Add salt and fresh cracked black pepper if desired. If you want, let it sit in the fridge for 15-30 minutes to let the flavors mingle. Serve cold or at room temp. Garnish with extra herbs or vegan feta if desired.
Regi Pearce says
I love how this salad turns a small box of ravioli into a full-on meal! It’s one of my favorite quick lunches—super satisfying, full of flavor, and takes almost no effort. Let me know if you give it a try or put your own spin on it—I’m always here for a good Trader Joe’s remix!