Summer Vegetable Pasta Salad with Herbed Ricotta

yep

This pasta salad is delish. It was inspired by the Summer Salad with Herbed Ricotta from Jo Cooks, which sounded delightful— but since it only had veggies, it needed a boost in order to make it a meal. I added shell pasta and switched out some of the veggies (the original recipe had radishes and cucumber, but I used butter lettuce and zucchini!) It’s versatile enough that you can use whatever vegetables you would like!

I also played with the herbed ricotta and balsamic dressing a bit. I like a balsamic dressing that leans sweet and tangy, so you’ll be adding some sugar to balance the flavor and a bit of water to thin it out (though feel free to omit if you like your vinaigrette with a stronger bite.)

You can also change up the herbs in the ricotta— I tried it with dried herbs, but I personally think fresh ones (as in the original recipe) are the right call here.

Do you have any fresh herbs in your garden? If you don’t, consider buying the plants to use for this recipe, then plant them in a sunny spot so you’ll have fresh herbs all summer! (Did you know that most herbs are perennials? Basil won’t survive our harsh winters here in the Midwest, but oregano, thyme, mint, and others are hardier and will come up year after year!)

---

Summer Vegetable Pasta Salad with Herbed Ricotta
Cooking time: 25 minutes
Serves: 6 (meal portions) or 10 (side portions)

For Dietary Restrictions

• Gluten free: Use gluten-free pasta

• Dairy free: omit the herbed ricotta, or make it with crumbled firm tofu instead! (Leave out the Parmigiano, of course— and add a bit more salt.)

Kids Can Help

• Wash veggies, measure and mix the ingredients for the herbed ricotta and dressing, grate cheese

Ingredients

For the pasta salad: 

• 1 lb shell pasta (I used large shells, but the small size would work better for kids!)

• 2 small zucchini

• 3 heirloom or vine-ripened tomatoes

• 1 head butter or little gem lettuce

• ¼ cup lightly packed fresh basil

For the herbed ricotta:

• 1 cup whole milk ricotta cheese

• ¾ cup grated Parmigiano Reggiano

• 1 Tbsp fresh oregano (or use 1 tsp dried)

• 1 Tbsp fresh thyme leaves (or use 1 tsp dried)

• ¼ tsp salt

• ¼ tsp crushed red pepper

• ¼ tsp fresh cracked black pepper

For the balsamic dressing:

• ¼ cup balsamic vinegar

• ¼ cup extra virgin olive oil

• 2 tsp sugar

• ¾ tsp salt

• 1-2 Tbsp water 

Tools

• Large pot with lid

• Cutting board

• Chef knife

• Medium-sized mixing bowl

• 2-cup glass mixing bowl (or glass jar with a lid)

• Whisk or fork

• Large serving bowl or platter

---

Directions

Step 1

Bring a large pot of water to a boil. Add 1 Tbsp kosher salt and the pasta; cook until just al dente. *Note: you may want to add the sliced zucchini for the last 30-60 seconds before draining if you’d like it to be slightly cooked; baby zucchini are gently crunchy and can be served raw if preferred.

Step 2

While the pasta is cooking, wash and thinly slice the zucchini, tomatoes, lettuce, and fresh basil. 

Step 3

When the pasta is done (and zucchini, if you added it to the pot), drain and rinse with cold water. Drain again and set aside.

Step 4

Make the herbed ricotta by mixing all the ingredients together until smooth. 

Step 5

Make the balsamic dressing: whisk the vinegar, sugar, and salt together, then slowly incorporate the oil while adding in a small stream. (Alternatively, you can put all ingredients in a glass jar with a lid and shake until everything is well combined.) Add 1-2 Tbsp of water to thin if desired.

Step 6

Assemble the salad: layer the lettuce on the bottom of your serving dish, then top with the pasta and zucchini, tomatoes, and finish with the fresh basil. Scoop out portions of the ricotta and arrange on top (or gently crumble with your fingers over the top of the salad). 

Leave the dressing on the side until right before eating (for prettier presentation, leave the salad undressed and allow everyone to serve themselves.)