Pasta Salad with Ricotta Salata and Broccolini
- Level: Easy
- Yield: Serves 4
- Nutritional Information per Serving (1 of 4 servings): Calories 505, Total Fat 25 g, Saturated Fat 7 g, Carbohydrates 55 g, Dietary Fiber 6 g, Sugar 5 g, Protein 16 g, Cholesterol 24 mg, Sodium 598 mg
- Total Time: 25 min
- Preparation Time: 15 min
- Cooking Time: 10 min
- 2 bundles broccolini
- 1/2 pound cavatappi (twisted) pasta, cooked until al dente
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1/3 cup extra-virgin olive oil (about a few glugs)
- 1/3 to 1/2 pound ricotta salata wedge
- 6 fresh thyme sprigs, leaves stripped (approx. 2 tablespoons)
- Coarse salt and freshly ground pepper
- 1/2 pint grape tomatoes, halved
- Trim and discard the bottom half-inch of the broccolini stalks, then chop into 1-inch pieces. Steam in a small skillet with 1/2 inch boiling water for 3 minutes, covered. Plunge into cold water to stop cooking, drain, and toss with the cooked pasta in a bowl.
- Return skillet to low heat and saut shallot and garlic in olive oil for 2 minutes. Drizzle the warm infused oil over the pasta-broccolini mix for irresistible flavor.
- Crumble ricotta salata over top, add thyme leaves, salt, and pepper, then gently toss everything together. Taste and tweak seasonings to perfectionthis is where the magic happens!
- Scatter halved grape tomatoes on top for a burst of juicy freshness. Serve immediately and watch it disappearyour new go-to summer crowd-pleaser is ready.
