Summer Pasta Salad
One of our favorite summer meals is a simple pasta salad. This family favorite is a recipe that I got from a friend many years ago. This is the time of year that I typically make it often with our abundant supply of garden fresh tomatoes. Unfortunately this year our garden is in ruins. You can read all about that HERE.
- 3 Pounds tomatoes, diced (I scrape out the insides before dicing but that’s just personal preference)
- 1/2 cup of fresh basil, shredded
- 1 tbsp., kosher salt (you can use less)
- 1 large garlic clove, minced (I use jarred crushed garlic)
- 1 cup Ricotta Cheese
- fresh ground pepper
- freshly grated nutmeg
- 4 oz., of Fontina or Fontinella cheese, cut into 1/4″ square pieces
- 4 oz., of mozzarella cheese, cut into 1/4″ square pieces
- 1 pound or rotini or other short pasta
- 2 tsp., olive oil
- 1 cup of freshly grated parmesan cheese
Combine the first 4 ingredients and let stand at room temperature for 1-2 hours, stirring occasionally
Fluff ricotta, thin with milk or cream (if necessary). Season to taste with pepper & nutmeg. Stir in cubed cheeses. Let the mixture stand while the pasta is cooking.
Cook pasta according to package directions. Drain and put into large pasta bowl, add olive oil to pasta and toss gently. Add cheese mixture and toss until completely combined with the pasta. Drain the tomato mixture and put on top of the pasta. Sprinkle with a good portion of the parmesan cheese. Rest of cheese to pass.
Serve with fresh french bread! Enjoy!
Serving Size: 6-8 (we love it as left over heated up the next day) Total Time: 2 hours Prep Time: 20 minutes