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Colorful summer pasta salad featuring fresh vegetables and herbs.

Summer Ricotta & Tomato Cold Pasta Salad

A quick and refreshing summer pasta salad with juicy tomatoes, rich ricotta, and fresh basil, perfect for picnics and gatherings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces short pasta (penne, rotini, or farfalle) Use whole-grain pasta for a healthier option.
  • 1 cup cherry tomatoes, halved Heirloom tomatoes can be used for a sweeter flavor.
  • 1 cup fresh ricotta Can swap with cottage cheese blended smooth for a lighter texture.
  • 1/3 cup extra virgin olive oil Mild olive oil is recommended for balanced flavors.
  • 2 tablespoons red wine vinegar or lemon juice Lemon juice adds brightness.
  • 1 small clove garlic, minced Roasting garlic gives it a mellower flavor.
  • 1/2 cup fresh basil leaves, torn Spinach or kale can be swapped for a stronger green flavor.
  • 1/4 cup finely grated Parmesan Optional but adds indulgence.
  • to taste salt and freshly ground black pepper
  • a pinch red pepper flakes Optional for gentle warmth.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions.
  2. While the pasta cooks, whisk together the ricotta, olive oil, red wine vinegar (or lemon juice), minced garlic, salt, and pepper in a medium bowl until silky.
  3. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and immediately return it to the warm pot. Toss with a drizzle of olive oil.
  4. Add the warm pasta to the ricotta dressing and gently fold to coat. If the mixture is thick, add a splash of the reserved pasta water to loosen.
  5. Fold in the halved cherry tomatoes, torn basil, and grated Parmesan. Adjust seasoning with more salt and pepper if needed.
  6. Chill for at least 20 minutes before serving, or serve immediately.

Notes

This salad can be made ahead and chilled, with additional basil and olive oil added before serving. Store in an airtight container in the refrigerator for up to 3 days.