- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain and rinse with cold water to stop the cooking process.
- Prepare the Vegetables: While the pasta cooks, dice the zucchini. Halve the cherry tomatoes. Take 2-3 tablespoons of the pesto and mix in with the vegetables. Put vegetables on a baking sheet and bake at 425°F for 15-20 minutes or until cooked. Set aside to cool
- Make the Dressing: In a large bowl, whisk together the ricotta and the remainder of the pesto. Season with salt and pepper to taste.
- Assemble the Salad: Add the cooked pasta, zucchini, tomatoes, and parmesan to the ricotta pesto mixture. Toss gently to coat everything evenly.
- Serve: Season with additional salt and pepper if desired. Garnish with fresh basil (optional)
Tips:
- You can use other cuts like fusilli, farfalle, penne, or your favorite shape
- If the zucchini releases a lot of moisture, drain it in a colander for a few minutes before adding it to the salad.
- You can adjust the amount of pesto to your taste preference.
- Reserve some pasta water and add it to the ricotta pesto mixture if it is too thick
- Optional Additions:
- 1/4 cup chopped Kalamata olives
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped pine nuts, toasted
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this delicious ricotta pesto pasta salad!
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