Not all pasta dishes need to be swimming in red sauce. Take this salami, artichoke and ricotta pasta salad recipe. A few classic Italian flavors come together for one simple yet satisfying dish.
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
1 pound bite-size pasta (we used farfalle)
2 cups diced salami
One 12-ounce can artichoke hearts, quartered
2 tablespoons chopped fresh rosemary
1 cup ricotta cheese
1. Whisk the olive oil with the balsamic vinegar and mustard to combine. Season with salt and pepper.
2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package’s instructions. Drain and let cool slightly.
3. Toss the cooled pasta with the salami, artichoke hearts and rosemary. Add the dressing and toss well to coat. Finally, drop dollops of ricotta across the surface of the pasta salad and gently fold to combine.
4. Serve immediately or store in the refrigerator in an airtight container for up to five days.