This salad is a wonderful way to use up the fresh ricotta and tomato relish from the previous recipe.  I have to admit; sometimes I double the recipe for the ricotta and tomatoes just so I can make this simple salad the next day.  As with most pasta salads, the ingredients are flexible.  Feel free to use whatever ingredients inspire you…but be sure to add that delicious ricotta and the flavorful relish.  You’ll only need to add a quick splash of red wine vinaigrette to round out the flavors!

 INGREDIENTS:

1 C                                         homemade ricotta

1 ½ C                                   tomato basil relish (recipe below)

1#                                          dried pasta, cooked until 1 minute before doneness, drained and rinsed

¼ C                                        pine nuts, toasted and cooled

2 T                                         capers, drained and rinsed

2 T                                         red onion, minced

1 C                                        Kalamata olives, pitted and halved

2 cloves                             garlic, minced

1 t                                          anchovy paste

1/3 C                                   high quality extra virgin olive oil

3 T                                         red wine vinegar

¼ C                                        basil, chopped

2 C                                        baby arugula

METHOD:

In a large bowl, place drained and cooled pasta, tomato relish, toasted pine nuts, Kalamata olives, and minced red onion.  Toss gently to combine.  In a separate bowl, combine minced garlic, anchovy paste and red wine vinegar.  Whisk well to combine.  Slowly drizzle in olive oil and whisk until emulsified.  Add dressing to pasta, adjusting salt and pepper as needed.  Finish with chopped basil, arugula and ricotta.

Serve 4-6

QUICK TOMATO BASIL RELISH

This is a super easy and quick relish that is delicious on grilled fish, chicken or even beef.  I use grape tomatoes for a hassle free preparation.  It’s great to have on hand for adding to pasta salads, topping crostini or adding to a salad vinaigrette for a zingy tomato taste.

INGREDIENTS:

1 basket                             grape tomatoes

¼ C                                        basil, roughly chopped

1 T                                         parsley, minced

1 T                                         garlic, minced

1 T                                         high quality white wine vinegar

Salt and freshly ground black pepper

METHOD:

Place tomatoes in the work bowl of a food processor.  Quickly PULSE to rough chop tomatoes.  Place tomatoes in a stainer to remove as much liquid as possible.  Let rest for 5 minutes.  Combine drained tomatoes, basil, garlic, parsley and vinegar together in a medium bowl.  Add salt and pepper to taste.  Let flavors develop for 15 minutes before using if possible.

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