Try this creamy pasta salad recipe made with ricotta and roast vegetables. A great way to use up leftover roast veggies too!
Ingredients
2 zucchini, halved lengthwise, sliced
1 tbsp. olive oil
Pinch sea salt flakes
250 g cherry tomatoes
250 g yellow baby tomatoes
300 g large spiral pasta
½ cup (150 g) Perfect Italiano™ Ricotta
⅓ cup basil pesto
2 tbsps. warm water
⅓ cup pitted Kalamata olives, sliced
⅓ cup (35 g) Perfect Italiano™ Parmesan Grated
Baby basil leaves, to serve
Method
Preheat oven to 220°C / 200°C fan-forced. Toss zucchini with olive oil in a roasting pan. Season with salt. Roast for 10 minutes. Add cherry and yellow baby tomatoes to pan and roast for a further 10 minutes or until tomatoes just collapse and zucchini is tender. Remove from oven. Cool.
Meanwhile, cook pasta following packet directions for 12 minutes or until tender. Drain well.
Whisk ricotta, basil pesto and water in a bowl.
Combine pasta, zucchini mixture, pesto ricotta and olives in a large bowl. Serve sprinkled with parmesan and basil leaves.
