Basil ricotta pasta salad with sundried tomatoes

A ricotta pasta salad with basil, sundried tomatoes and lemon zest. A perfect cold pasta dish to enjoy on a hot summer day. Ready in 20 minutes.

Course Main Course, Salad

Cuisine Italian

Keyword cold pasta, pasta salad, ricotta pasta

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings people

Calories 521kcal

Author Eva | Electric Blue Food

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!

The nutritional information provided is an estimate made by an online calculator meant to be used as a guideline only.