Cold Pasta with Ricotta and Sun-dried Tomatoes is one of those summer recipes that you can prepare in a flash, making your lunch delicious and light. Creamy, fragrant, and full of flavor, it is perfect for those who love simple yet never boring dishes.
The sweetness of ricotta perfectly matches the strong flavor of sun-dried tomatoes, creating a balanced and irresistible contrast. I often prepare it when I crave something fresh yet with character… and it’s always a hit!
Ideal to take to the beach, at the office, or for a terrace lunch with friends: this cold pasta will become your ace in the hole.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Energy 408.05 (Kcal)
- Carbohydrates 39.52 (g) of which sugars 0.86 (g)
- Proteins 18.13 (g)
- Fat 20.25 (g) of which saturated 8.03 (g)of which unsaturated 5.90 (g)
- Fibers 3.00 (g)
- Sodium 377.90 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cold Pasta with Ricotta and Sun-dried Tomatoes
- 14 oz pasta
- 2 cups ricotta
- 2.8 oz sun-dried tomatoes in oil
- 1 bunch parsley
- 2 tbsps extra virgin olive oil
Preparation of Cold Pasta with Ricotta and Sun-dried Tomatoes
Cook the pasta in a pot with plenty of boiling salted water. Drain it al dente, transfer it to a platter, and dress it with the oil. Let it cool.
Meanwhile, place the ricotta in a bowl and start working it with a spoon to make it creamy.
Add the chopped fresh parsley and sun-dried tomatoes, drained of their preservation oil and chopped, and a little cooking water. Mix everything well.
Now, add the cold pasta to the dressing. Mix carefully and finish with a drizzle of oil.
Storage of Cold Pasta with Ricotta and Sun-dried Tomatoes
The cold pasta with ricotta and sun-dried tomatoes can be stored in the fridge for up to 2 days, in an airtight container. I recommend taking it out 10-15 minutes before serving, to enjoy it at its best. If it seems a bit dry, you can add a drizzle of oil and mix gently.
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FAQ
What type of pasta is best to use?
I prefer short types like farfalle, fusilli, or penne, which hold the ricotta cream and sun-dried tomato pieces well. But you can use whatever you have in your pantry!
Can something extra be added?
Sure! Try with black olives, fresh arugula, or some chopped walnuts, for a crunchy note and even more flavor.
Is it also good with whole wheat pasta?
Yes, indeed! Whole wheat pasta pairs wonderfully with ricotta and sun-dried tomatoes, and adds a very pleasant rustic touch.
Which type of ricotta should be preferred?
Cow’s milk ricotta is perfect, but you can also use sheep ricotta for a more intense flavor or lactose-free ricotta if you have intolerances.
