This pasta salad combines the most traditional flavors. Italian cuisine: tomato, basil and cheese. Mix the boiled pasta with dressing from pesto sauce and lemon juice with zest, thanks to which the taste of the salad will become even brighter. Add grape tomatoes or cherry and ricotta cheese salad, he more salty than regular ricotta, so if you replace it mozzarella, just salt more salad itself. The salad is excellent stored outside the refrigerator for several hours, and boldly you can take on a picnic and serve as a side dish to the fried мясу. 
Time: 20min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr kavatappi paste (corkscrew) or medium shells
- Coarse salt
- 1 tbsp. pesto sauce
- Juice and zest of 1 lemon
- 1/4 Art. chopped parsley
- 1 tbsp. grape tomatoes cut in half
- 4 green onion chopped
- 350 gr ricotta cheese salad, chopped and crumbled, or 450 gr mini mozzarella balls cut in half
- Black pepper
Recipes with similar ingredients: kavatappi pasta, pesto sauce, grape tomatoes, ricotta cheese, mozzarella cheese, lemon juice, onion green parsley
Recipe preparation:
- Pour water into a large pot and bring to a boil, add salt.
- In a large salad bowl, put pesto, lemon zest, lemon juice, parsley, tomatoes, green onions and ricotta.
- Cook pasta to al dente, and rinse under a stream cold water. Drain well.
- Transfer the pasta to the salad bowl with the rest of the ingredients. Stir the salad, salt and pepper to taste.
