Photo: Pasta Salad with Ricotta Salata and Broccolini Recipe
Ingredients
- 2 bundles broccolini
- 1/2 pound cavatappi (twists) pasta, cooked to al dente
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 1/3 cup extra-virgin olive oil, a couple of glugs
- 1/3 to 1/2 pound wedge ricotta salata
- 6 sprigs fresh thyme, about 2 tablespoons of leaves stripped from stems
- Coarse salt and pepper
- 1/2 pint grape tomatoes, halved
Directions
Trim and discard the bottom 1/2-inch from the broccolini. Then cut the broccolini into 1-inch pieces. Steam broccolini covered in small skillet in 1/2 inch boiling water for 3 minutes, cold shock, and drain. Combine broccolini and pasta in a bowl.
Return pan to stove over low heat and saute shallots and garlic in oil 2 minutes. Pour warm oil over pasta and broccolini. Crumble ricotta salata over pasta. Sprinkle the pasta with thyme, salt, and pepper, and toss to combine. Adjust seasonings and garnish salad with halved grape tomatoes.
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By fields330_12968071
Lake Worth
on July 04, 2010
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I loved this recipe. It was light, yummy and clean tasting. I added shrimp to it and my party attenders seemed to love it. The reason I rated it 4 stars instead of 5 is that I felt like it could have had a bit more...punch to it. The cheese is very mild...maybe next time we can try adding more freshly ground pepper.
By sundelin_1286717
Denver, CO
on June 19, 2010
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I've made this several times using whole wheat fusili. I think the whole wheat stands up especially well with the potency of the shallots and garlic. This is a really nice recipe for a crowd for an elegant -- and super easy -- non-mayonaisey pasta salad.
By TravelerTrish
Houston, TX
on April 28, 2010
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A nice nutritious option which can be prepared earlier and ready for come and go eaters.
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