Creamy pasta salad
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4
- Cost: Low
Listen to the recipe
PRESENTATION
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- INGREDIENTS
- Fusilli pasta 11.3 oz (320 g)
- Cow's milk ricotta cheese 1 cup (250 g)
- Cherry tomatoes 1.7 cups (250 g)
- Zucchini 1.7 cups (200 g)
- Eggplant 7.1 oz (200 g)
- Red peppers 1 ¼ cup (180 g)
- Yellow peppers 4.5 oz (130 g)
- Leeks 2 oz (50 g)
- Taggiasca olives 1.8 oz (50 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Basil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Creamy pasta salad
To prepare the creamy pasta salad, first wash and trim all the vegetables. Slice the leek into rounds 1, then dice the yellow bell pepper 2 and the red bell pepper 3 into 3/8–5/8-inch cubes.
Cut the zucchini 4 and the eggplant 5 into dice of the same size. Finally halve the cherry tomatoes 6. Put a pot of salted water on to boil to cook the pasta.
Add the leek to a hot pan with half of the oil 7 and let it sauté for 4–5 minutes over medium heat 8, then add the eggplant 9.
Brown the eggplant for another 5 minutes over medium heat, stirring constantly 10. After this time, add the bell peppers, the zucchini 11 and the cherry tomatoes to the pan 12.
Turn up the heat and sauté everything for another 5 minutes, using a ladleful of hot water if necessary 13. Season with salt and pepper 14. The vegetables should be cooked but still have some bite 15.
Cook the pasta in boiling salted water 16. Meanwhile, prepare the cheese cream: put the ricotta in a bowl and season it with the remaining oil 17, then loosen it with a ladleful of the pasta cooking water 18.
Whisk to obtain a smooth, homogeneous cream 19. Drain the fusilli al dente and transfer them to the bowl with the cream 20, then mix well 21.
Add the sautéed vegetables 22 and the Taggiasca olives 23. Combine carefully 34.
Plate the pasta 25 and finish with fresh basil 26. Your creamy pasta salad is ready to be served 27!