Description
8 oz pasta (fusilli, penne, or bowtie)
½ cup basil pesto
1 cup cherry tomatoes, halved
½ cup ricotta cheese
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
2 tablespoons pine nuts (optional)
Fresh basil leaves, for garnish
Directions:
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, toss the pasta with basil pesto until evenly coated.
Add the cherry tomatoes, salt, black pepper, and olive oil, and gently mix.
Dollop spoonfuls of ricotta cheese over the pasta salad.
Sprinkle with grated Parmesan and pine nuts if using.
Garnish with fresh basil leaves and serve chilled or at room temperature.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 320 kcal per serving
Servings: 4
