Feta Ravioli With Cherry Tomatoes and Cucumber

When you’re too tired to think, let alone cook, this Feta Ravioli with Cherry Tomatoes and Cucumber is the dinner you need. It’s fresh, flavorful, and fast—made with frozen ravioli, canned pantry staples, and a few simple vegetables. When the pasta is done boiling, you’ll have everything prepped and ready to toss together into a full-flavored meal with juicy tomatoes, tender cucumber, briny olives, salty feta, and a spoonful of basil pesto. The warm pasta salad is perfect for hot summer days or last-minute lunches.

This started as one of those “use what you’ve got” dinners—frozen ravioli, a few leftover vegetables, and some pantry staples I always keep around. I was tired but still wanted to make something like an authentic meal. So I layered in flavor: olives for brine, artichokes for heft, a spoonful of basil pesto, and that salty hit of crumbled feta. What began as a quick throw-together dinner turned into something I kept returning to. With a few tweaks, it’s now one of those dependable recipes that tastes fresh, fills you up, and never feels like settling. If you’re juggling dinner between school pickups, unpacking groceries, and trying not to order takeout again. In that case, this pasta dish is for you. It’s quick, full of flavor, and feels like a proper meal—without any extra stress.

If this one hits the spot, you’ll love my Mediterranean Pasta with Chicken—another quick and flavorful dinner that uses pantry staples and fresh ingredients.

Why You’ll Love This Feta Ravioli With Cherry Tomatoes and Cucumber

Hardly cooking at all. It gives you that “I actually made dinner” feeling—without the burnout that usually comes with it.

It’s a full meal—cheese-filled pasta for comfort, briny olives for punch, and just enough fresh vegetables to feel balanced.

Perfect for hot summer days. This dish is light but satisfying—and requires zero oven use.

A Mediterranean Twist with a Canadian Pantry

This pasta salad might be inspired by Mediterranean flavors, but the ingredients—and the approach—are totally Canadian. It’s the kind of flexible, no-fuss dinner that combines pantry staples, frozen convenience foods, and whatever fresh produce is still holding firm in the crisper drawer. That blend of global flavor and practical cooking is second nature for busy families.

Many Canadian cities—including mine—have deep culinary ties to Mediterranean communities. Where I live, the Italian immigrant population helped shape the foundation of the city itself, and with that came an appreciation for good cheese, vibrant tomato-based dishes, and the kind of everyday meals that bring people together. Unsurprisingly, crisp cucumbers, sliced olives, and bold cheese show up in so many pasta salad recipes shared between neighbors or passed around during the summer months.

Meals like this show how Canadian cooking continues to evolve. We take inspiration from all over the world but shape it around what’s local, affordable, and easy to pull off at the end of a long day. This dish is a perfect example—Mediterranean at heart, Canadian in practice.

Let’s Make This Ravioli Dinner

Bring a large pot of water to a boil and add a generous pinch of salt—this helps flavor the pasta while it cooks. (If you’re on a low-sodium diet, skip the salt.) Add the frozen ravioli straight from the freezer—no need to thaw. Give it a gentle stir once so they don’t stick together, then let them cook uncovered.

If the pot starts to foam, you can shift it slightly off the burner to reduce the boil on one side—this helps keep things under control without losing your boil. Cook according to package directions, usually 4 to 6 minutes, until the ravioli float and are tender. Drain well and add directly to your mixing bowl—the other ingredients will help absorb the heat and keep everything at a warm, ready-to-serve temperature.

While the pasta is boiling, you’ve got just enough time to prep the rest. Slice your English cucumber lengthwise in half, then in half again to make quarters. Chop into bite-sized pieces. If the skin’s thick or waxy, peel it first. Halve the cherry or grape tomatoes and drain your olives and artichokes so the salad doesn’t get watery. Chop a handful of fresh parsley to brighten the whole dish.

Spoon the basil pesto over the warm pasta and gently toss to coat while it’s still hot—this helps the flavor soak in before adding anything else. 

Add the prepped vegetables to the bowl with the pesto-coated ravioli. Sprinkle the crumbled feta over the top. Gently toss everything together and serve warm.

Ingredients:

Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever.

Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.

You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.

And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.

Rico’s Ravioli: Any frozen pasta filled with cheese will work here. I used Rico’s brand, which is made right here in my Canadian hometown. But you can easily substitute your favorite variety. This creates a creamy, tender base that absorbs all the bold Mediterranean flavors.

Cherry or Grape Tomatoes: Juicy and sweet, adding a refreshing flavor burst. Halve them so their juice helps dress the salad. In the summer, growing your own in planters is super easy, and they taste out of this world when heated by the summer sun right off the plant. One of my favorite varieties to grow is Sweet Million. As the name implies, that variety keeps giving from your kitchen garden until fall frost. I had so many off three plants one year that I had to freeze bags of them!

English Cucumber: Mild and crisp, perfect for eating raw. If you don’t have English, you can use regular field cucumbers—peel them if the skin is thick.

Crumbled Feta Cheese: This adds a salty, creamy contrast. You can also use a block of feta—either crumble it or cube it, depending on your texture preference. I use Saputo brand feta cheese. 

Black Sliced Ripe Olives: I used pantry-staple canned black olives. However, kalamata olives would be fantastic for a more bitter bite. Unico makes excellent canned goods. I use both their olives and artichokes in this recipe.

Canned Artichoke Hearts: These add a meaty texture and tang. Drain and quarter them before tossing in.

Basil Pesto: Note: I used a jar of pesto alla Genovese—an authentic Italian basil pesto made with Genovese basil, pine nuts, Parmigiano-Reggiano, and extra virgin olive oil. Any good-quality basil pesto will work here, but it adds incredible depth if you can find the real stuff.

Substitutions and Add-Ins for Your Ravioli Salad

Rico’s Ravioli: Swap in cheese tortellini or even another filled pasta. Keep an eye on cook time as some smaller shapes boil faster.

Cherry or Grape Tomatoes: You can substitute with fresh diced tomatoes. Just remember they often are juicier, which may ‘water’ down the pesto. In a pinch, sundried tomatoes packed in oil can be used—chop them finely before adding them, as larger pieces tend to be chewy and do not have a pleasant mouthfeel.

Feta Cheese: Use either crumbled feta or a block. Crumbled feta melts a bit faster into the pasta, while block feta holds its shape more. Both deliver creamy feta goodness. A mild, crumbly goat cheese is a great substitute if you prefer a creamier bite.

Olives: Kalamata olives have more punch than black olives—go with what your family likes.

Artichoke Hearts: If you’re out, use steamed or roasted asparagus tips, thinly sliced hearts of palm, or even lightly sautéed zucchini ribbons. 

English Cucumber: Persian cucumbers are a good swap. If you’re using garden cucumbers, peel them if the skin is thick or bitter, and remove seeds.

Looking for more ways to shake it up at dinner while keeping it simple? You could also stir in chopped spinach, leftover grilled chicken, or canned chickpeas to make it even more filling. Thinly sliced red onion adds a bite and works beautifully in any cucumber tomato salad or Greek salad variation. Whether riffing on tortellini salad or building your own cucumber tomato feta salad, this dish is flexible enough to handle whatever you’ve got.

Expert Tips, Serving, and Storage Suggestions For This Pasta Dish

Tip #1: Don’t overcook the pasta. Frozen ravioli is usually done when it floats to the top. Drain it as soon as it’s tender so it holds its shape—no one wants mushy pasta in a fresh salad-style dish.

Tip #2: Use crumbled or block feta, depending on your texture preference. Crumbled feta blends easily and gives you bits in every bite, while block feta can be cubed or gently crumbled for larger, creamy pops of flavor. The feta may soften slightly if the pasta is hot, giving a more creamy result. Both styles work, so choose based on what you like or have on hand.

Tip #3: Use a big bowl. Tossing gently is key to keeping the ravioli intact and the veggies from getting crushed.

Serve this Greek pasta salad warm for a quick weeknight dinner, or chill it for a perfect summer side dish at picnics, potlucks, or backyard barbecues. It’s a great way to use fresh tomatoes and crunchy cucumbers in a cucumber tomato feta salad that feels like a complete meal—no matter how hot the day or how tired you are.

To store, place leftovers in an airtight container and refrigerate for up to 3 days. It’s a great salad-style lunch for the next day, especially on hot summer days when you want something light and satisfying.

Did you make this recipe? I’d love to hear how it turned out—especially if you added your twist with fresh herbs, greens, or cheeses. Your feedback helps others and inspires me for the next pantry meal idea!