This ricotta pasta salad with basil and sundried tomatoes is a delicious and creamy cold pasta dish. It is served at room temperature, making it perfect for a summer day. Plus, it only takes 20 minutes to whip up, the perfect quick lunch option for a hot day.
Some days are too warm for a piping hot pasta dish. But pasta can also be eaten cold. Or rather, at room temperature, which is how I like this ricotta pasta with basil. A colder temperature really suits the ingredients in this dish, bringing out the fullest of flavours.
A creamy pasta salad
You may be familiar with pasta salad, and often that is a cold pasta base where various veggies are added. The dressing is often simple – olive oil or a vinaigrette. Creamy pasta salads are a little more rare. Yet, there is nothing odd with a creamy salad. Think of potato salad or shrimp salad. But when it comes to pasta salad a more Mediterranean approach is usually preferred.
This ricotta pasta with basil and sundried tomatoes has a very creamy ricotta sauce. Judging from its texture, this dish may be borderline as a salad. The ricotta cream plays more of a pasta sauce role here. It’s definitely more than just a dressing. So I guess we could call this ricotta pasta salad a cold pasta dish. Any way you want to call it, it’s a delicious recipe. And you should try it.
Ricotta pasta salad ingredients
- Pasta – choose a short type that will nicely absorb the creamy sauce, like fusilli.
- Ricotta – this whey cheese is rich in protein and has a lovely sweet flavour.
- Fresh basil – I’m giving you a suggested amount but you do you and add as much as you like.
- Sundried tomatoes – best if in oil, so we get to use the oil, too.
- Lemon zest – to make this dish even brighter.
- Salt & Pepper.
How to make it
This recipe comes together in just 20 minutes! Ready? Go!
- Bring a pot of water to boil. When it boils, add the salt and the pasta. Cook the pasta according to package instructions – possibly keeping it al dente so don’t overcook.
- As the pasta is cooking, drain and chop the sundried tomatoes. Rinse the basil leaves and dry with a salad spinner, then roughly chop. Zest the lemon.
- Add the ricotta to a tall container, add 1 tbsp of the sundried tomato oil, a pinch of salt and some freshly cracked black pepper. Pour in 60 ml of the pasta cooking water and blend with a hand blender for 30 seconds. The ricotta will thin out, the oil will emulsify, and the result is a shiny pearly cream. Adjust the salt if needed, better to first add the salted pasta water and then add an extra pinch of salt if you wish. I normally do, salted ricotta is heaven.
- Drain the pasta and quickly rinse it under cold water to stop the cooking. Add pasta to a bowl. Pour in the creamy ricotta sauce, chopped tomatoes, basil leaves and toss. You may reserve a few sundried tomato bits and smaller basil leaves to add on top of the salad.
- Top with zested lemon and a dusting of freshly cracked black pepper. Enjoy!
Why you will love it
- It comes together in 20 minutes. The little chopping and blending is merely something to keep you busy as the pasta water comes to a boil and as the pasta cooks. Easy peasy.
- It’s so fresh! The fresh basil, lemon zest, the burst of flavour from the sundried tomatoes… this ricotta pasta is perfect for the summer!
- I recommend eating it at room temperature, but this ricotta pasta will taste great also warm. Just lightly microwave the ricotta cream before adding it, and don’t rinse the pasta under cold water.
- And just like most pasta salads, it will taste better the day after! It’s a great make-ahead food option, just keep it chilled and in an airtight container. It will keep for 3 days.
More lovely salad recipes
- Strawberry asparagus halloumi salad with quinoa
- Chicken pineapple salad with curry mayo
- Raw mushroom carpaccio with lime cilantro
- Massaged kale salad with grapes and peaches
- Pesto potato salad with green beans
If you liked this lemon ricotta pasta salad with basil and sundried tomatoes leave me a comment and let me know what you ate it with. Grilled meat or veggies? Or maybe just sipping a cocktail in the evening sun? I would love to hear from you! And don’t forget to pin this recipe for later!
Basil ricotta pasta salad with sundried tomatoes
Ingredients
- 200 g pasta short type like fusilli
- 250 g ricotta
- 4 sprigs basil fresh
- 100 g sundried tomatoes drained, oil reserved
- 1 lemon zested
- salt & pepper to taste
Instructions
- Bring a pot of water to boil. When it boils, add the salt and the pasta. Cook the pasta according to package instructions - possibly keeping it al dente so don't overcook.
- As the pasta is cooking, drain and chop the sundried tomatoes. Rinse the basil leaves and dry with a salad spinner, then roughly chop. Zest the lemon.
- Add the ricotta to a tall container, add 1 tbsp of the sundried tomato oil, a pinch of salt and some freshly cracked black pepper. Pour in 60 ml of the pasta cooking water and blend with a hand blender for 30 seconds. The result is a shiny pearly ricotta cream. Check if you need more salt and add accordingly.
- Drain the pasta and quickly rinse it under cold water to stop the cooking. Add pasta to a bowl. Pour in the creamy ricotta sauce, chopped tomatoes, basil leaves and toss. You may reserve a few sundried tomato bits and smaller basil leaves to add on top of the salad.
- Top with zested lemon and a dusting of freshly cracked black pepper. Enjoy!
