Warm Ricotta Pasta Salad
Ricotta Pasta Salad with charred bell peppers, Cherry Tomatoes, and creamy Ricotta is healthy and a perfect vegetarian meal prep / Lunchbox.
Servings 4 people
Equipment
- 1 pan For sauteeing the bell pepper and veggies
- 1 Pot To cook the pasta in salted boiling water
- 1 Mixing bowl to assemble and toss the ingredients for pasta salad
Ingredients
- 2 Cups penne pasta uncooked
- 2 tbsp extra virgin olive oil
- 2 tsp minced garlic
- 1 cup assorted pepper (I used red, green, and yellow)
- 200 grams cherry tomato cut into halves
- 1 cup fresh green peas blanched
- 1 cup ricotta cheese
- 1 cup parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp red chili flakes
- salt and pepper as per taste
Instructions
- Cook pasta as per packet instructions. Keep aside. Chop and keep ready the other veggies and blanch the green peas.
- In a pan, add 1 tbsp oil. Add minced garlic.
- Add assorted bell pepper. Stir fry on high heat for 1-2 minutes. The peppers should look charred but still crunchy. Don't overcook. Add green peas. Stir fry for another 1 minute on high heat. Remove from the pan and keep aside.
- In the same pan add the remaining oil. Add halved cherry tomatoes. Stir fry on high heat for 1-2 minutes. The tomato skin should look charred, but again don't overcook it till mushy.
- In a big mixing bowl, add the cooked pasta, bell pepper, peas, tomato, ricotta, parmesan cheese, and all the herbs. Drizzle olive oil over them and toss. Season it with salt and pepper. Mix everything well.
Notes
I have cooked bell peppers, peas, and tomatoes separately for illustration purposes. So I divided the oil into three 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 is still warm, mixed it with the rest of the ingredients.