Ricotta Pasta Salad


Ricotta Pasta Salad with charred bell peppers, Cherry Tomatoes, and creamy Ricotta is healthy and a perfect vegetarian meal prep / Lunchbox.
Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people


  • 2 Cups Penne Pasta uncooked
  • 2 tbsp extra virgin olive oil
  • 2 tspn Minced garlic
  • 1 cup Assorted pepper (I used red,green and yellow)
  • 200 grams cherry tomato cut into half
  • 1 cup fresh green peas blanched
  • 1 cup ricotta cheese
  • 1 cup Parmesan cheese
  • 1 tspn Dried Oregano
  • 1 tspn Dreid Basil
  • 1 tspn Red chili flakes
  • Salt and Pepper as per taste


  1. Cook pasta as per packet instruction. Keep aside.
  2. In a pan add 1 tbsp oil. Add minced garlic.
  3. Add assorted bell pepper. Stir fry on high heat for 1-2 minutes. The peppers should look charred but still crunchy. Don't over cook. Add green peas. Stir fry for another 1 minute on high heat. Remove from the pan and keep aside.
  4. In the same pan add reamining oil. Add halfed cherry tomatoes. Stir fry on high heat for 1-2 minutes. The tomato skin should look charred but again don't over cook it till mushy.
  5. In a big mixing bowl, add cooked pasta, bell pepper,peas, toamto, ricotta, parmesan chees and all the herbs. Season it with salt and pepper. Mix everything well.

Recipe Notes

For the illustration purpose, I have cooked bell peppers, peas and tomatoes separately. So I divided the oil into 3 equal parts and cooked the veggies. You can cook the veggies as per the instruction.

While I was cooking the pasta, I prepared the veggies. And while the pasta was still warm, mixed it with rest of the ingredients.