Roasted Cherry Tomato and Ricotta Pasta Salad

Ingredients

• ¼ teaspoon freshly ground black pepper, plus more to taste
• 1 ½ cups fresh ricotta
• 2 tablespoons olive oil, plus more for drizzling
• Zest of 1 lemon
• ½ teaspoon kosher salt
• 1 pint cherry tomatoes, halved (about 2 cups)
• 10 sprigs fresh thyme
• + 1 more ingredients
• • 1 pound pasta (such as rigatoni or penne), cooked according to the package directions

Preheat oven to 425° F. Arrange the tomatoes in a single layer on a baking sheet. Drizzle with 2 tablespoons of the olive oil; season with the salt and 1/4 teaspoon pepper. Scatter the thyme on top. Place in oven and bake until the tomatoes are soft, 15 to 20 minutes. Set aside to cool. Divide th...

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