Pasta Salad With Lemon-Pesto Dressing Recipe - Cooking Index
1 lb | 454g / 16oz | Cavatappi, corkscrew pasta, or |
Medium shells | ||
Coarse salt - as needed | ||
1 cup | 237ml | Prepared pesto sauce |
1 | Lemon - juiced, zested | |
1/4 cup | 10g / 0.4oz | Chopped flat-leaf parsley |
1 cup | 62g / 2.2oz | Grape tomatoes - halved |
4 | Scallions - chopped | |
3/4 lb | 340g / 11oz | Ricotta salata - chopped, crumbled |
= (or 16-oz tub bocconcini mini pieces of | ||
Mozzarella, drained, pieces halved) | ||
Freshly-ground black pepper - to taste |
Bring a large pot of water to a boil and salt it.
Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl.
Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.
This recipe yields 6 to 8 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E61) - from the TV FOOD NETWORK
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