Cold elbow pasta is smothered in whipped ricotta cheese mixed with sun-dried tomatoes and fresh basil. Whipped ricotta pasta salad is a twist on a traditional Summer BBQ side. It’s made from only a few simple ingredients but the result is anything but simple. The whipped ricotta creates the perfect creamy sauce for a cold Summer pasta salad and the fresh basil and sun-dried tomatoes are a flavor dream team. Move over mayo…ricotta is the new star ingredient in Summer sides!
Ricotta Cheese
Because ricotta cheese is only made from a few simple ingredients, the quality of ingredients and the cooking process is essential to creating the perfect creamy consistency and flavor. I’ve found that less expensive ricotta, produced by large companies, tends to have a grainy texture and a bland taste. When ricotta is the star of the show, I prefer a higher quality cheese. My favorite brand is BelGioisos. It’s made with high quality Wisconsin cow’s milk and whey and the consistency is smooth and creamy. The quality of ricotta can change the taste and texture of this recipe so I suggest spending a little extra on this ingredient. When it comes to ricotta cheese, you get what you pay for.
Sun-dried tomatoes
Some jars of sun-dried tomatoes contain added salt and a lot of it. Personally, I love the taste of sun-dried tomatoes without the added salt. The natural drying process creates a unique concentrated tomato flavor that’s both sweet and savory. Be sure to read the label and go with tomatoes without the added salt. Mezzetta sun-dried tomatoes can be found in most grocery stores. They’re made with olive oil, tomatoes, garlic and spices. All flavor, no salt.
Make whipped ricotta pasta salad a meal
This whipped ricotta pasta salad is delicious served hot as a main dish. Simply add it to an oven safe casserole dish and heat it on 350 degrees until it’s throughly heated. Add shredded store-bought rotisserie chicken to each serving for added protein. Top with a sprinkle of grated or shredded Parmesan cheese and dinner is served!
Whipped Ricotta Pasta Salad
Ingredients
- 16 ounces dried elbow or fusilli pasta To make this recipe gluten free, substitute for a gluten free pasta and cook al dente.
- 15 ounces ricotta cheese I suggest using a high quality ricotta to avoid a grainy texture.
- ¼ cup minced onion
- ½ cup jarred unsalted sun-dried tomatoes packed in oil, rough chopped If you can't find unsalted sun-dried tomatoes, you may need to reduce the salt you used in the ricotta sauce. Once prepared, taste and add salt as needed.
- ¼ teaspoon black pepper
- 1 teaspoon salt If using salted sun-dried tomatoes, skip the salt in the ricotta sauce and add it (to taste) once the pasta salad is prepared.
- ½ cup fresh basil leaves rough chopped
Instructions
- Prepare the pasta according to the directions on the package. Rinse and drain and allow it to dry while you prepare the other ingredients. Reserve 1/4 cup pasta water. If you're using gluten free pasta, prepare it al dente.
- Add the ricotta cheese and the reserved pasta water to a large mixing bowl and use a whisk to whip the ingredients.
- Stir the onion, sun-dried tomatoes, black pepper, salt and the fresh basil into the ricotta cheese.
- Combine the pasta with the ricotta cheese mixture and stir until the pasta is evenly coated. Refrigerate for at least one hour prior to serving.
Looking for more recipes for Summer BBQ sides?
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