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Pasta salad with ricotta and diced vegetables

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Ingredients for 4 servings:

  • 400 g pasta, small (orichiette, shell pasta)
  • 1 cup ricotta
  • 1 tbsp honey
  • salt and pepper
  • Balsamic vinegar, white
  • 2 tbsp olive oil
  • 1 carrot(s)
  • 2 bell peppers, red and green
  • 2 beefsteak tomatoes
  • 1 cucumber(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta according to the package instructions, drain, and rinse. Combine the ricotta with honey and oil, season with balsamic vinegar, salt, and pepper, and stir into the pasta. Wash the vegetables, peel if necessary, deseed the cucumber and tomatoes, dice everything very finely, and add to the pasta. Mix everything well and season again.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pasta salad with ricotta and diced vegetables

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