Pasta salad with ricotta and tomatoes

Name: Pasta salad with ricotta and tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Casarecce pasta 11 oz; Caciocavallo cheese 7 oz; Pizzutelli tomatoes 1 lb; Taggiasca olives 1.6 oz; Basil 0.5 oz; Ricotta di bufala cheese 1 cup; Extra virgin olive oil 2 ½ tbsp; Parmigiano Reggiano PDO cheese 2 tbsp; Sardinian camone tomato 0.5 lb; Fine salt to taste; Black pepper to taste

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765

Calories per serving

Vegetarian

Energy Kcal 765
Carbohydrates g 74.7
of which sugars g 10.6
Protein g 36.6
Fats g 35.6
of which saturated fat g 17
Fiber g 4.6
Cholesterol mg 75
Sodium mg 911

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4 people
Cost: Average

PRESENTATION

Pasta salad with ricotta and tomatoes is a creamy, delectable first course that’s made for summer! To create the sauce, we were inspired by Sicilian-style pesto, and we kept the ingredients from this amazing region the same, which, all together, give the dish a nice splash of color. When we were experimenting, we realized that once cold, this pasta became even more flavorful, and to make sure it wasn’t missing anything, we added pieces of caciocavallo cheese, tomatoes, and Taggiasca olives. Besides being a really easy dish to make, it’s also super quick! Your cold pasta dish will win over all of your friends, whether on the beach or at home!

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INGREDIENTS: Casarecce pasta 11 oz (320 g); Caciocavallo cheese 7 oz (200 g); Pizzutelli tomatoes 1 lb (450 g); Taggiasca olives 1.6 oz (50 g); Basil 0.5 oz (15 g); Ricotta di bufala cheese 1 cup (200 g); Extra virgin olive oil 2 ½ tbsp (30 g); Parmigiano Reggiano PDO cheese 2 tbsp; Sardinian camone tomato 0.5 lb (220 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pasta salad with ricotta and tomatoes

To make the pasta salad with ricotta and cherry tomatoes, first heat a pot filled with water that you’ll use to cook the pasta. Then turn to the sauce: Put the washed Pizzutello tomatoes, ricotta 1, basil, oil 2, and Parmigiano 3 in a food processor.

Season with salt 4 and pepper and blitz until you get a cream 5. Pour this cream into a large bowl that you’ll add the pasta 6 too.

Next, take the caciocavallo, remove the rind 7, and cut into small cubes 8. Then take the Sardinian tomatoes, wash them, remove the stems, and dice 9.

At this point, cook the pasta 10 and drain once it’s al dente. Run under water to stop the cooking 11 and then pour into the bowl with the tomato and ricotta sauce 12.

Add the Sardinian tomatoes 13, caciocavallo 14, and Taggiasca olives 15.

Stir well to combine (16-17). The cold pasta with tomatoes and ricotta is ready 18! You can serve it right away or put it in the fridge to eat it cold.