Prep Time
10 min
Cook Time
10 min
Yields
6 servings
A fresh salad flavoured with lemon and pesto.
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ingredients
1
lb(s) cavatappi, or corkscrew pasta or medium shells
Coarse salt
1
cup pesto sauce, prepared from refrigerated case in supermarket
1
lemon, juiced and zested
¼
cup flat-leaf parsley, chopped
1
cup grape tomatoes, halved
4
scallions, chopped
¾
lb(s) ricotta salata, chopped and crumbled, in specialty cheese case of market or 1 lb tub bocconcini mini pieces of mozzarella, drained, pieces halved
Black pepper
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directions
Step 1
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.