Need a summer cookout or potluck recipe that’s easy to make and veggie-loaded? This ravioli pasta salad with fresh baby arugula, toasted pine nuts, parmesan cheese, and a simple lemon dressing is just right! It’s a vegetarian side dish that can double as a main course and be served as a lunch or light dinner. Enjoy it warm or cold.
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Lizzie’s Notes
Ah, pasta salad season. What a great time of year! I love their versatility, ease of preparation, and ability to shine on any cookout or party spread.
A lot of pasta salads call for heavy, mayo-based dressings and processed meats, but in the Veg World, you’ll find plenty of veggies and olive oil instead. This ravioli pasta salad is a fun twist in several ways, using pillowy soft ravioli instead of pasta and fresh baby arugula for distinct flavor. Toasted pine nuts, shaved parmesan, and lemon juice, ingredients that often appear alongside arugula, round out the dish.
And did I mention how easy it is to make, especially in advance? You won’t need to do any chopping!!! Whether for a graduation party, Father’s Day dinner, or impromptu cookout with friends, this dish is a must for your menu.
Ingredients and Substitutions
- Ravioli: Use fresh or frozen ravioli for this recipe, cooked according to the package directions. I used a basic herb and ricotta version, but you can use four cheese or experiment with other kinds you like.
- Baby arugula: If you don’t want arugula in your ravioli pasta salad, substitute baby spinach.
- Pine nuts: Toasting them is an extra step but so worth it! Some stores even sell them already toasted or dry roasted. If you don’t have pine nuts, sub slivered almonds or sunflower seeds.
- Shaved parmesan cheese: I like to buy a block of parmesan and use a swivel peeler to shave off pieces. You can use pre-shaved or grated parm if that’s what you have. If you need the recipe to be strictly vegetarian, look for a parmesan cheese labeled as such.
- Extra virgin olive oil: I love Partanna brand.
- Lemon juice: I don’t recommend skipping the fresh lemon, but if you’re in a pinch, you can try red wine vinegar.
- Garlic powder, salt, and pepper: I like to use a little garlic powder instead of fresh garlic for a mellower flavor. If you want to use fresh garlic, use one small clove (minced or pressed).
Instructions
The full recipe card for ravioli pasta salad is at the bottom of the post. Here’s a preview of the (super easy!!) steps.
Cook ravioli according to package directions. Drain and rinse with water. Add to a mixing bowl with other ingredients.
Whisk together the dressing and pour it over the ingredients. Toss until coated.
Storage and Make Ahead
Keep ravioli pasta salad already dressed in an airtight container or covered bowl in the refrigerator for up to 3 to 4 days. If you are making it in advance, you may want to add a squeeze of lemon juice and/or drizzle of olive oil and stir well to freshen it up before serving. The arugula will get softer over time, FYI.
Serving
This is a perfect summer pasta salad dish to make for gatherings, and it’s also delicious for lunch or dinner at home. If you want to bulk it up with more protein, consider adding a can of white beans or chickpeas, grilled or roasted chicken, or salmon.
More Pasta Salad Recipes
Love this ravioli pasta salad? Check out some other ones while you’re here:
📖 Recipe
Ravioli Pasta Salad with Arugula
Ingredients
- 18 to 20 ounces ravioli - of your preference; I like four cheese or herb and ricotta versions
- ½ cup toasted pine nuts
- 6 cups baby arugula - loosely packed
- ½ cup shaved parmesan cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice - from about ½ large lemon, more to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Once boiling, drop the 18 to 20 ounces ravioli into it and cook according to package instructions. Drain in a colander and rinse with cold water to prevent sticking.
- While the ravioli is cooking, toast the ½ cup toasted pine nuts if they did not come toasted or dry roasted. Put them in a skillet in a single layer over medium heat. Cook for a few minutes until fragrant, stirring occasionally and watching closely to prevent burning. Remove from heat.
- Add the cooked ravioli to a large mixing bowl, along with the 6 cups baby arugula, ½ cup toasted pine nuts, and ½ cup shaved parmesan cheese.
- In a measuring cup or small bowl, whisk together the 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper.
- Pour the dressing over the salad ingredients and toss until coated. Enjoy warm or cold!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Keep prepared (already dressed) salad in an airtight container in the refrigerator for up to 3 to 4 days. The arugula will soften over time, so it tastes best if enjoyed within a couple of days. If you are making it in advance for a party or gathering, you may want to add a fresh squeeze of lemon and drizzle of olive oil and stir well to freshen it up before serving.
- Serve with grilled chicken, salmon, white beans, or chickpeas for additional protein if desired.
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