Summer is the perfect time for pasta salads that can be eaten warm or cold. I ate this salad at work for several days. I used some of my favorite vegetables, but you could definitely use whatever vegetables are in season.
I used 20 ounces of cheese ravioli, 3 cups Brussels sprouts, 1 bunch asparagus, salt, 10 ounces cherry tomatoes, ½ cup and 3 tablespoons extra virgin olive oil, 4 tablespoons red wine vinegar, 2 cloves garlic, 1 teaspoon mustard, 1 teaspoon dried basil, and ½ teaspoon salt.
I began by slicing the Brussels spouts into two, trimming the ends off the asparagus, chopping the asparagus into 3 inch spears, and rinsing these vegetables in a colander. I drizzled the asparagus and spouts with 3 tablespoons of olive oil and sprinkled on a healthy amount of salt. I roasted the vegetables for 20 minutes at 400 degrees Fahrenheit. After 20 minutes I added the halved cherry tomatoes to the roasting pan and baked for an additional 10 minutes.
When the vegetables were almost finished roasting, I added the ravioli to boiling water and cooked for 3 minutes.