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Pesto Ricotta Pasta Salad with Cherry Tomatoes

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Pasta
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Pasta Salad:
  • 12 oz (340 g) short pasta (penne, fusilli, or farfalle work best)
  • 1 cup cherry tomatoes, halved
  • ½ cup ricotta cheese (whole milk for creamier texture)
  • ¼ cup pesto (store-bought or homemade)
  • 2 tbsp extra-virgin olive oil
  • ¼ cup grated Parmesan cheese
  • 1 tbsp lemon juice (optional, for brightness)
  • ¼ tsp salt (to taste)
  • ¼ tsp freshly ground black pepper
  • 1–2 tbsp chopped fresh basil (for garnish)
  • Optional Add-Ins:
  • ¼ cup toasted pine nuts or walnuts (for crunch)
  • 1 cup arugula or baby spinach (for extra greens)
  • ½ cup mozzarella pearls (for richness)
  • Grilled chicken or shrimp (for added protein)

Instructions
 

  • Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cool water to stop the cooking process. Toss lightly with a drizzle of olive oil to prevent sticking, then set aside to cool slightly.
  • Step 2: Prepare the Dressing : In a large mixing bowl, combine pesto, ricotta cheese, olive oil, Parmesan, salt, and pepper. Whisk until smooth and creamy. Add a splash of lemon juice if you prefer a fresher, tangier flavor.
  • Step 3: Combine the Salad : Add the cooked pasta to the bowl with the ricotta-pesto mixture.
  • Toss until the pasta is evenly coated. : Gently fold in the cherry tomatoes (and any optional add-ins like mozzarella or greens).
  • Step 4: Adjust and Chill (Optional) : Taste and adjust seasoning — add more salt, pepper, or pesto if needed. For best flavor, refrigerate for 30 minutes before serving to let the flavors meld.