Creamy Summer Pasta Salad

Tomato and Ricotta sauce

Peeled tomato

Creamy Summer Pasta Salad
Summer flavors abound in this Creamy Summer Pasta Salad! Blending together fresh and rich ingredients eliminates the need to stand over a hot stove to create a flavorful sauce—this one is filled with... fresh and sun-dried tomatoes, fluffy ricotta, Parmigiano, and our quality Extra Virgin Olive Oil. Toss the sauce with your favorite jovial Fusilli and top with sliced cherry tomatoes, olives, and handfuls of basil leaves for extra summer goodness.

Cooking Cassava Pasta Like an Italian

● Bring 3 quarts of water to a rolling boil
● Add 1 tablespoon of salt, or as desired
● Cook pasta on high heat, stirring frequently
● Test for al dente texture, drain, and enjoy!
● Do not overcook
● Do not rinse cooked pasta

Italian Pasta Salad with Sun-Dried Tomato & Basil

Ingredients

  • 12 oz of jovial Fusilli
  • Salt (to taste)
  • 1 large tomato
  • 1 ½ cups sun-dried tomatoes (separated)
  • ½ cup ricotta
  • 30 basil leaves (separated)
  • 2 tablespoons jovial Extra Virgin Olive Oil
  • 1 tablespoon pine nuts
  • ½ cup grated Parmigiano Reggiano
  • 3 cups whole cherry tomatoes
  • ¾ cup pitted black olives

Instructions

  1. Place about 6 quarts of water to boil with a generous amount of salt.
  2. Once the water is boiling, blanch the large tomato for about 30 seconds (or until the skin begins to crack and peel back). Take out the tomato without discarding the cooking water and run it under cold water.
  3. In the water that was used to blanch the tomato, cook the pasta according to the instructions on the box.
  4. Peel the tomato and cut into halves, removing the seeds and innards. Once clean, cut the tomato into smaller chunks.
  5. In a blender, add the peeled and cleaned tomato chunks, ½ cup of the sun-dried tomatoes, ricotta cheese, about 15 basil leaves, olive oil, pine nuts, and grated Parmigiano Reggiano. Blend everything until smooth and creamy.
  6. Cut the cherry tomatoes into quarters (removing seeds if desired) and add to a large bowl. Cut the olives into halves and the remaining sun-dried tomatoes into small pieces, adding them to the same large bowl. Finally, add the creamy sauce from the blender as well.
  7. In the meantime, the pasta should be done cooking. Strain and add the pasta directly to the same bowl with the other ingredients. Mix until all the pasta is coated in the sauce.
  8. Place the pasta into the fridge for at least 30 minutes or until fully cooled, serve cold garnished with the remaining basil cut into thin strips.