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White platter with ravioli, arugula, peaches

Peach Arugula Pasta Salad

Don't underestimate the power of a simple salad; they don't have to be complicated or difficult to be fancy and delicious. Let the simple ingredients in this peach arugula pasta salad shine, where less is more and dinner is quick, full of flavor, and satisfying.
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Author: Laura Franco

Ingredients 

For the vinaigrette

  • 3 tbsp orange muscat champagne vinegar (can sub with rice wine vinegar or red wine vinegar)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp hone (can sub with agave)

For the salad

  • 1 9-oz. package mini cheese ravioli
  • 4 cups baby arugula
  • 1 fresh peach
  • 4 tbsp toasted pine nuts

For the pita toast

  • 4-5 small pita bread
  • 1 tbsp melted butter
  • 1 teaspoon dry Italian seasoning

Instructions

For the vinaigrette

  • Place all of the ingredients into a small mason jar with a lid and shake until combined

For the pita toast

  • Preheat the oven to 350°
  • Melt the butter.
  • Stir in the Italian seasoning
  • Brush both sides of the pita bread with the seasoned melted butter
  • Bake for 5 minutes.

For the salad

  • Cook the pasta according to the package directions. Once you've drained them, pat them dry with a paper towel, place them in a single layer on a plate to cool. You want the pasta to be room temperature.
  • Place the baby arugula into a small dish and toss it with 1/2 of the vinaigrette.
  • Arrange the dressed arugula on to a large platter, place the cooked and cooled ravioli on top of the arugula, and drizzle it with the remaining vinaigrette.
  • Slice the peach and arrange the peaches in between the ravioli.
  • Sprinkle the entire salad with toasted pine nuts.

Notes

  • To toast the pine nuts, place them in a stovetop skillet for about 4 minutes on medium-high heat just until they started to brown.
  • Keeping Green Fresh - I like to have fresh greens in my refrigerator at all times but I used to find they wilted before I was ready to use them. Now, as soon as I get home from the grocery store, I will open the container and place a paper towel inside. The paper towel absorbs excess moisture that makes the green wilt more quickly. This is especially true for heavier greens like arugula or spinach.
  • When cooking any type of pasta, make sure you heavily salt the cooking water. It's the only time you can really add seasoning to the pasta.
  • Get creative! One of my favorite things about salads is that you can be as creative as your mind can allow you. Instead of peaches in the recipe, try plums or pears. Substitute the mini ravioli for cheese tortellini or bow tie pasta. Add some shaved parmesan cheese or small pieces of goat cheese. Have fun with salads!