Roasted Cherry Tomato and Ricotta Pasta Salad

Roasted Cherry Tomato and Ricotta Pasta Salad
Photo by Sang An


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

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...

View full recipe at My Recipes


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