Asparagus Ravioli Pasta Salad
Ingredients
Scale
- 12 ounces Cheese Ravioli
- 1 lb asparagus
- 1– 8 ounce bottle prepared Pesto
- 2 fresh roma tomatoes
- 1 large zucchini
- 1 cup Parmesan
Instructions
- Chop zucchini and tomatoes
- Snap the end of the asparagus off, and rough chop
- Cook ravioli according to package directions
- With 2 minutes left in ravioli cook time, add in the asparagus and zucchini to the pot with the ravioli
- Finish boiling for 2 minutes, then strain ravioli and vegetables
- In a large bowl toss ravioli and vegetables with pesto, parmesan, and tomatoes
- Serve immediately, or cover and chill
Find it online: https://www.rapidrecipes.blog/asparagus-ravioli-pasta-salad/