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Lemony Mini Ravioli Pasta Salad



Long live summer.

It's here and I'm ready.

The heat, the beach, sunblock and late nights.

But most importantly, the food. :)

Among the many yummy items synonomous with June, July and August- ice pops, corn on the cob, boardwalk pizza, etc......I have a special soft spot for pasta salad.

I love them all. Elbow macaroni kind, mayo-based ones, Asian noodle spin offs, you name it- I'm filling up my paper plate!

So recently, when I wanted to bring something to one of my Mom's many BBQs, I automatically went into pasta salad mode.

I wracked my brain for something different than the typical ones I already know and love.

Ravioli!

My BFF, those little rounds of deliciousness.

And since it was going to be a hot one, I wanted to avoid Mayo while also keeping my anti-Mayo husband happy. A lemon-based viniagrette was where I began this recipe. Artchokes and asparagus pair well with that, so I added them in. I needed some brightness and sweetness, so that's where the cherry tomatoes came in. And the toasted pine nuts offered that texture and crunch. Parmigiano is a standard when it comes to pasta so no explanation needed there.

Let it chill for a bit and tossed it again right before serving and BAM, a side dish I'm marking as my go-to this summer had arrived.

I highly recommend you try it out yourself, it makes enough for a crowd and is super duper easy. It pairs well with burgers, grilled chicken and chilled Chardonnay. ;)


Lemony Ravioli Pasta Salad

Serves: 6-8


Ingredients:

2, 12oz, packages frozen Mini Ravioli

1, 14oz, can quartered Artichokes, drained

1 bunch Asparagus, washed and trimmed, cut into 1 inch diagonals

1 pint grape or Cherry Tomatoes, washed and halved

1/3 C Pine Nuts, toasted

1/4 C freshly grated Parmigiano

Viniagrette:

2 lemons, juiced

1 tsp kosher salt

1 tsp freshly cracked pepper

1/4 C Extra Virgin Olive Oil


  1. Cook ravioli according to package directions, adding asparagus into boiling water with 3 minutes remaining. Drain all and place into large bowl

  2. To the cooked ravioli and asparagus, add the artichokes, cherry tomatoes, pine nuts, grated Parmigiano.

  3. In a small bowl, place the lemon juice and add the salt and pepper. Slowly whisk in the olive oil and continue to whisk until completely combined.

  4. Add the dressing to the large bowl with ravioli and toss well to combine. Cover and refrigerate for at least 2-3 hours.

  5. When ready to serve, toss again and top with additional Parmigiano

  6. Enjoy!





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