Cheesy Italian Pasta Salad
Fresh tomato and basil come together with a few other ingredients to make a simple Cheesy Italian Pasta Salad with a huge depth of flavor.
Ingredients
- 2 cups small pasta shells
- 2 cloves garlic
- 1/4 cup onion (diced)
- 2 Tablespoons extra virgin olive oil
- 1/2 cup fresh basil (torn)
- 1/2 cup cherry tomatoes
- 1/4 cup pepperoni
- 1/2 cup ricotta (I used whole milk)
- 2 Tablespoons mayo
- 2 Tablespoons white wine vinegar
- 1/2 cup shredded Parmesan, Romano and Asiago Cheeses (I used Kraft)
- 1/2 Teaspoon sugar
- Salt and fresh cracked pepper to taste
Instructions
- Put a pot of water on to boil.
- With a mortar and pestle grind the garlic, salt, pepper in the olive oil. This will infuse the flavors into the oil. If you don't have a mortar and pestle, just use the back of a spoon and a saucer. Add that with your diced onion in a small skillet just for a minute on medium heat to sweat, a little sizzle goes a long way, don't want to burn the garlic.
- Boil pasta per package instructions, salt water generously, but make sure to keep pasta quite al dente. Drain pasta, reserving 1/4 cup of cooking water.
- While pasta is boiling mix together ricotta, shredded cheese, white wine vinegar, sugar, and salt and fresh cracked pepper
- After pasta is drained coat with the infused olive oil, garlic and onions, mix in cheese mixture and with pasta and toss in tomatoes, torn basil and pepperoni.
Notes
If your making this for a crowd just double the recipe, this makes enough for at least 8 portions.