Ricotta Pesto Pasta Salad with Roasted Zucchini and Tomatoes

35 mins


  • 1 pound La Bella Romana rotini
  • 1 medium zucchini, diced
  • 1 pint cherry tomatoes, halved
  • 1 ½ cup ricotta cheese
  • 8oz container of La Bella Romana pesto 
  • 1/4 cup chopped fresh basil (optional)
  • ½ cup parmesan
  • Salt and freshly ground black pepper to taste

Cooking Guide

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain and rinse with cold water to stop the cooking process.
  2. Prepare the Vegetables: While the pasta cooks, dice the zucchini. Halve the cherry tomatoes. Take 2-3 tablespoons of the pesto and mix in with the vegetables. Put vegetables on a baking sheet and bake at 425°F for 15-20 minutes or until cooked. Set aside to cool
  3. Make the Dressing: In a large bowl, whisk together the ricotta and the remainder of the pesto. Season with salt and pepper to taste.
  4. Assemble the Salad: Add the cooked pasta, zucchini, tomatoes, and parmesan to the ricotta pesto mixture. Toss gently to coat everything evenly.
  5. Serve: Season with additional salt and pepper if desired. Garnish with fresh basil (optional)


  • You can use other cuts like fusilli, farfalle, penne, or your favorite shape
  • If the zucchini releases a lot of moisture, drain it in a colander for a few minutes before adding it to the salad.
  • You can adjust the amount of pesto to your taste preference.
  • Reserve some pasta water and add it to the ricotta pesto mixture if it is too thick
  • Optional Additions:
    • 1/4 cup chopped Kalamata olives
    • 1/4 cup crumbled feta cheese
    • 1/4 cup chopped pine nuts, toasted
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious ricotta pesto pasta salad!