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Roasted Cherry Tomato and Ricotta Pasta Salad


Oven-roasted tomatoes and fresh ricotta top this delicious classic pasta salad.


Roast the Tomatoes

1. Preheat oven to 425 degrees Fahrenheit.

Arrange the tomatoes in a single layer on a baking sheet. Drizzle with oil, season with half a teaspoon salt and a quarter-teaspoon pepper. Scatter thyme on top


Place tomatoes in oven and bake until soft, about 15–20 minutes. Set aside to cool.


1. Divide pasta among six large bowls. Spoon some of the ricotta over each serving. Top with tomatoes and thyme.
2. Drizzle with the oil and sprinkle with the lemon zest and pepper to taste just before serving.


Adapted from Stephana Bottom, Real Simple magazine, June 2004.