Pasta Salad Recipe
Fusili, seasonal vegetables, ricotta, olive oil, vinegar, sun-dried tomatoes
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Ingredients
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Pasta
Vegetables
Dressing
Additional Ingredients
Method
Prepare the Pasta
- 1
Cook the Fusili Pasta
Bring a large pot of salted water to a boil. Add the fusili pasta and cook according to package instructions until al dente, usually 8-10 minutes.
- 2
Drain and Cool the Pasta
Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
Prepare the Vegetables
- 3
Chop the Vegetables
While the pasta is cooking, wash and chop the cherry tomatoes, cucumber, bell pepper, zucchini, and red onion into bite-sized pieces.
Make the Dressing
- 4
Whisk the Dressing Ingredients
In a small bowl, whisk together olive oil, vinegar, salt, and black pepper until well combined.
Combine Ingredients
- 5
Mix the Salad
In a large mixing bowl, combine the cooled fusili pasta, chopped vegetables, ricotta cheese, and sun-dried tomatoes.
- 6
Add the Dressing
Pour the dressing over the pasta salad and gently toss to combine all ingredients evenly. Adjust seasoning with additional salt and pepper if needed.
Serve the Salad
- 7
Chill and Serve
For best flavor, let the pasta salad chill in the refrigerator for at least 30 minutes before serving. Serve cold or at room temperature.
