Preparing it following the advice of our Elpidio is very simple. You will have to prepare a raw pesto by blending the ricotta well drained from the whey, part of the cherry tomatoes and rocket, the Parmesan cheese and a drizzle of extra virgin olive oil in the mixer. The sauce obtained will be used to season the pasta, cooked al dente in salted water, and enriched with cherry tomatoes and rocket kept aside, diced caciocavallo and pitted black olives. After a short rest in the fridge of at least half an hour, you will have a creamy and fragrant dish, ideal for picnics or buffets.
Like any pasta salad, this one can also be varied at will with other ingredients you have at home. You can replace the caciocavallo with provola or smoked scamorza, add roasted peppers, grilled zucchini, diced salami, striped speck or crumbled feta. For an extra touch, add capers or anchovy fillets.
Pasta with ricotta and cherry tomatoes can be kept in the fridge for 1-2 days in an airtight container.
How to prepare cold pasta with ricotta and cherry tomatoes
Step 1
Wash the cherry tomatoes, dry them and set some aside to season the pasta. Put the remaining cherry tomatoes in the mixer with the well-drained ricotta, rocket, Parmesan cheese and a drizzle of extra virgin olive oil 1, reserving a few rocket leaves.
Step 2
Blend until thick and creamy 2.
Step 3
Cook the pasta in plenty of boiling salted water, drain it al dente and mix it with the prepared ricotta cream 3.
Step 4
Add the pitted black olives, diced caciocavallo, rocket and cherry tomatoes cut into quarters 4.
see the continuation on the next page
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