Asparagus Ravioli Pasta Salad

This is a delicious asparagus ravioli pasta salad that you can eat hot or cold. The earthy flavors of asparagus and the richness of ravioli come together in this dish, which is dressed with a tangy balsamic vinaigrette.

Ingredients:

• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 pound ravioli pasta
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup balsamic vinaigrette dressing
• Salt and pepper to taste

Instructions:

Bring a large pot of salted water to a boil

Follow the directions on the package for cooking the ravioli until it is al dente, which should take about two to three minutes for fresh ravioli

Add the asparagus to the boiling water with the pasta in the last two minutes of cooking

This will make the asparagus white

To stop the cooking, drain the pasta and asparagus and rinse them with cold water

Put the cooked ravioli, asparagus, cherry tomatoes, red onion, and basil in a large bowl

Add the balsamic vinaigrette dressing to the salad and mix it together gently

Add grated Parmesan cheese on top, and then add salt and pepper to taste

You can serve it cold for a cool summer salad or hot for a hearty meal