Randy Mayor
Yield
6 servings (serving size: 1 1/2 cups)

Extravirgin olive oil and two kinds of vinegar make an easy, classic dressing for this pasta-and-vegetable salad. You can also try this with chicken or mushroom tortellini or cheese ravioli.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.

Step 2

While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.

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Ratings & Reviews

denverckb's Review

ESmith6
May 21, 2014
I love this recipe and have been making variations since finding it a few years ago. A great, easy, go-to dinner! Keeps fairly well for lunch the next day, if you aren't super particular about your greens.

eheinrich's Review

littlepiggy
April 09, 2014
this is a tasty, easy weeknight dinner to add to your rotation. it would even work at a picnic or party instead of potato or pasta salad. the only thing i would suggest is tossing everything together before adding the pasta mixture. i think it would taste better if the ravioli were hotter on the final plate. other than that, the dish needed some salt but i will definitely make again.

TheDash's Review

Hart81
May 22, 2013
Great recipe. I sauteed the asparagus, tomatoes and onion together with some oregano to give them a bit more flavor and then added them to the arugula which wilted it just enough. I also sauteed the tortellini a bit after cooking it to give it a little crispy texture. Equally good served warm or cold.

kwashburn's Review

19Debbie62
May 03, 2013
Clean, simple ingredients and packed full of vegetables! I will definitely make this again!

abwestlake's Review

eheinrich
April 29, 2013
This is one of my go-to dinners. I love it in the summer especially and have made it countless times for friends or just for a quick dinner.

avthor's Review

kwashburn
January 31, 2013
Quick and easy! Used fresh green beans as asparagus was $5.69/lb. and loved the crispness of the green beans. I followed others advise and added more vinegar as well as some rottissorie chicken. Will make again!

Alice60654's Review

Ashley22
April 22, 2012
I made this for the first time tonight and it is now officially one of my favs and will be part of my regular recipe rotation. Very tasty and so easy to throw together. The only changes I made was to double the amounts of both vinegars while keeping the amount of olive oil the same so that I had a little more dressing (because I used a little more baby spinach). Which brings me to me second change: I used baby spinach instead of arugula because I am just not a fan of arugula. Both were very minor changes, as you can see, and it was amazing! I am usually a slow eater, but I could not stop shoveling this in my mouth as fast and I could chew and swallow. It was so good! I was going to use the remaining artichokes for another recipe but this was so good I plan to make it again! Do you think pasta salad is suitable breakfast food?!?

Cadilee's Review

Alice60654
March 26, 2012
N/A

MaggieC123's Review

mandyw
November 02, 2011
This recipe provides an excellent mixture of tastes of and textures! Truly delicious! And it made excellent leftovers - though the arugula wilted a bit. If you want to make it ahead to pack for lunches just add the arugula right before eating.

LaurenT30's Review

bgraham26
October 16, 2011
N/A