Whipped Ricotta Pasta Salad
Whipped ricotta pasta salad is a twist on a traditional Summer BBQ side made from only a few simple, fresh ingredients.
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.
Tried this recipe?Let us know how it was!