LEMON RICOTTA PASTA SALAD

This might be my favorite pasta salad recipe out of the bunch. I was craving something zesty, and I love the combination of creamy ricotta with the tang from a lemon. This combo makes for the perfect dressing on this summertime staple. The best part? This recipe is incredibly versatile. You can customize it to your liking, adding your favorite vegetables, herbs, or even a hint of spice. I added peas for a pop of sweetness, asparagus and of course, mozzarella.

INGREDIENTS

RECIPE

10 oz mezzi rigatoni
12 oz marinated mozzarella balls
1/4 cup parmigiano reggiano, shredded
1 cup cooked peas
2/3 cups blanched chopped asparagus
Fresh basil, lemon juice, salt and pepper to garnish

DRESSING
4 oz fresh ricotta
Juice from 3/4 of a lemon
2 tablespoons olive oil
3 tablespoons of fresh basil, chopped
Salt and pepper to taste

INSTRUCTIONS
1) Bring salted water to a boil, cook pasta for 10 minutes until al dente
2) In a bowl, combine pasta, mozzarella, parmigiano reggiano, peas, asparagus, basil, salt and pepper
3) Top with dressing and mix until combined. Garnish with salt, pepper and a squeeze of lemon
4) Serve immediately or chill up to 3 days