Looking for a tasty dish that’s light and refreshing? This Herbed Ricotta Pasta Salad is just what you need! It’s perfect for a quick meal or a fun-side dish at any get-together.
This recipe addresses overcooked pasta, dry salad concerns, and provides ingredient swaps for limited pantries.
I’ve run into problems with pasta salads being too dry or overcooked in the past. But this recipe solved it all, turning out creamy and packed with flavor every time. Plus, it’s so easy to whip up!
In less than 20 minutes, you can have a delicious salad ready. The sweetness of roasted tomatoes and the creaminess of ricotta really shine through, making it a great dish for any season. You can even get creative with the ingredients based on what you have!
Why You Will Love This Recipe
- Fresh and Flavorful , The combination of herbed ricotta and roasted tomatoes adds a creamy, fresh taste that’s hard to resist. It’s a lovely mix of savory and sweet.
- Quick and Convenient , With only 20 minutes from start to finish, you can whip this pasta salad up in no time, making it a great option for busy weeknights.
- Versatile Storage , Leftovers keep well in the fridge for up to three days. It tastes fantastic cold or at room temperature, so it’s ideal for meal prep.
- Customizable Ingredients , You can easily switch out ingredients based on what’s in season or what you have on hand, allowing you to get creative with flavors and textures.
Ingredient Notes
- Farfalle pasta: This shape really holds onto the sauce well and gives a fun texture. If you’re gluten-free, you can swap it for any gluten-free pasta that you like.
- Grape tomatoes: These tiny gems add a burst of sweetness to the salad. When picking, go for plump and firm ones to ensure great flavor when roasted.
- Ricotta cheese: Creamy ricotta binds everything together here. I love using vegan almond milk ricotta for a lighter touch, but you can also check out other brands if you prefer.
- Fresh herbs: This is where the magic happens! Fresh parsley and basil brighten up the dish, so always choose vibrant, aromatic herbs for the best result.
- Garlic: It brings a nice kick! Grating it finely gives you that smooth blend throughout the pasta. Fresh garlic is always better than the pre-minced stuff.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta seems dry after mixing with ricotta, try adding a tablespoon of reserved pasta cooking water to loosen it up.
- When broiling tomatoes, keep an eye on them; broil for only 5 to 7 minutes to avoid burning.
- For a more flavorful salad, season generously with salt and pepper, adjusting to personal taste after combining all ingredients.
- If you want extra texture and flavor, consider adding seasonal vegetables like bell peppers or zucchini, diced into small pieces.
- When cooking pasta, saving at least half a cup of the cooking water can help achieve a creamier sauce consistency later.
Serving Suggestions
- Pair farfalle pasta salad with a light white wine for a refreshing meal. Serve with crusty bread, grilled vegetables, or roasted meats.
- This pasta salad shines at summer picnics, barbecues, and potlucks alongside various proteins. Consider offering it at brunch or cookouts for added variety.
- Garnish with extra herbs like basil or parsley for presentation. Drizzle with olive oil or a simple vinaigrette for a finishing touch.
Storage Guidelines
- To keep your farfalle pasta salad fresh, follow these storage tips:
- Refrigeration: Store pasta salad in an airtight container in the refrigerator for up to 3 days. Serve cold or at room temperature.
- Freezing: Wrap in plastic wrap or aluminum foil, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator before serving.
- Room Temperature: For short outings, keep in a cooler with ice packs while serving. Consume within 2 hours for safety.
Recipe Variations
- You can use any gluten-free pasta to replace the farfalle for a gluten-free version of the salad.
- Add 1 tablespoon of lemon juice to brighten the flavor and complement the ricotta cheese.
- Either substitute the ricotta with another brand of vegan ricotta or opt for regular ricotta if dietary preferences allow.
- For larger portions, double the recipe by using 16 oz uncooked farfalle, 4 cups grape tomatoes, and 1 cup ricotta cheese.
Did you make this recipe? Scroll down to leave a star rating and review!
Farfalle Pasta with Herbed Ricotta
A delicious and creamy farfalle pasta salad featuring herbed ricotta and broiled tomatoes, served warm or chilled.
Equipment
- Pot for cooking pasta
- Sheet pan
- Parchment Paper
- Microplane
Ingredients
- 8 oz uncooked farfalle pasta (225 g)
- 2 cups grape tomatoes (300 g)
- 1 tsp olive or avocado oil (5 ml)
- ½ cup ricotta cheese (120 g) such as Kite Hill vegan almond milk ricotta
- ¼ cup minced fresh herbs (15 g) packed, such as parsley, basil
- 1 clove garlic grated on a microplane
- 1 lemon zested
- Flake salt to taste
- Salt to taste
- pepper to taste
Instructions
- Start by boiling some water in a pot. Once the water reaches a rolling boil, toss in the farfalle pasta. Stir occasionally to prevent clumping. Cook until al dente, ensuring the pasta is just tender with a slight bite. Drain the pasta but save at least 1/2 cup of pasta cooking water for later use.
- Toss the grape tomatoes with the olive or avocado oil, then spread them out on a sheet pan lined with parchment paper. Broil the tomatoes for 5 to 7 minutes, watching closely until they burst and develop a slight char. This adds a nice depth of flavor to the salad.
- In a bowl, combine the ricotta cheese, minced herbs, grated garlic, and lemon zest. Season the mixture generously with salt and pepper. This is where you will develop much of the flavor, so do not skimp on the seasoning.
- Once the pasta is done and drained, combine it with the ricotta mixture and the broiled tomatoes in a large bowl. The pasta should still be warm, and the colors should be vibrant. Adjust the seasoning as needed. If the mixture seems too dry, add a splash of the reserved pasta water to loosen it.
- Distribute the salad into serving bowls while still slightly warm. The combination of textures and flavors will make each bite enjoyable.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This pasta salad is best served cold or at room temperature.
Save at least 1/2 cup of the cooking water to help achieve a creamier consistency if the pasta seems dry after mixing with ricotta. If you want extra texture and flavor, consider adding seasonal vegetables such as bell peppers or zucchini, diced into small pieces.
If you have leftovers, you can reheat them in a microwave at a low temperature for 1 to 2 minutes. Add a little reserved pasta water if needed to restore moisture.
Pair this pasta salad with a light white wine for a refreshing meal. It can also be served alongside crusty bread or grilled vegetables for a complete meal.
Add grilled chicken or shrimp for additional protein. Incorporate a splash of balsamic vinegar for a tangy flavor contrast. You can also mix in roasted corn for sweetness or use different pasta shapes for variety.
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