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+ servings
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


  • Cook pasta as per packet instruction. Keep aside.
  • 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 over cook. Add green peas. Stir fry for another 1 minute on high heat. Remove from the pan and keep aside.
  • 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.
  • 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.


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.