Rainbow of Colours Pasta Salad

READY IN: 25mins
Recipe by Lalaloula

This is a very fresh and creamy pasta salad featuring many different vegetables and a slightly spicy ricotta dressing. Its easy to make, looks beautiful on any table and goes well with all sorts of main dishes. Oh and lets not forget, its also super yummy! I hope you and your family will enjoy it as much as we did! :) Note please: This salad is great both warm and cold.

Top Review by Susie D

I loved this colorful salad. It has lots of veggies and tasted great. I liked the dressing too. It had great flavor to pair with the bolder corkscrew shaped pasta & add a welcome creaminess without being gloppy when first made. The next day though the dressing was absorbed & the salad needed additional dressing. When I make it again I will reserve some just for that purpose. Knowing there would be leftovers I elected to stir in the argula & basil each day so it wouldn't wilt. Thank you for sharing your recipe & good luck in the contest! :-)

Ingredients Nutrition

Directions

  1. In a large pot cook pasta according to package directions until al dente (this will take about 8-10 minutes depending on your brand of pasta). During the last 6 minutes of cooking add your frozen vegetables.
  2. Meanwhile prepare the dressing by mixing ricotta, half and half, olive oil and spices (chili through pepper) in a bowl. Adjust salt and pepper to your liking.
  3. Drain the pasta and veggies, return them to the pot and add the dressing. Stir to combine. You might need to add 1 tbs or so more of the ricotta and/or half and half depending on how much your pasta absorbs.
  4. Transfer the pasta veggie dressing mix to your serving bowl.
  5. Add the cheese cubes, onion, cherry tomatoes, arugula leaves and sunflower seeds. Toss to combine.
  6. Last but not least top with the basil strips and if you like mix again. Serve warm or cold.

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