Ravioli Pasta Salad with Arugula

This simple summer recipe, featuring cheese-stuffed ravioli and fresh arugula, can be enjoyed warm or cold. It's easy to make — no chopping required! — and can be prepared ahead of time.

Course Main Course, Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings 1.5-cup servings

Calories 460kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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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