Tomato & Baked Ricotta Pasta Salad
A deliciously indulgent pasta salad with baked ricotta and heritage tomatoes, this recipe is made with Seggiano Organic Toscani pasta and finished with quality extra virgin olive oil. The perfect...
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Cooking tools:
- Grater
- Pastry brush
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Spoon
- Saucepan
- Stove
- Colander
Ingredients
- 500g of ricotta
- 80g of finely grated parmesan
- 1 tbsp of thyme leaves
- 1 lemon
- 4 heritage tomatoes, cut into wedges
- 1 finely chopped red onion
- 1 tsp of caster sugar
- 500g of cherry tomatoes
- 375g of Seggiano Organic Toscani Pasta
- 60ml of Seggiano Matured Balsamic Vinegar
- 1 tbsp if fresh flat-leaf parsley
- 2 tbsp of fresh oregano
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