Side Dish

Roasted Cherry Tomato and Ricotta Pasta Salad

Name: Roasted Cherry Tomato and Ricotta Pasta Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1/4 teaspoon freshly ground black pepper, plus more to taste; 1 pint cherry tomatoes, halved (about 2 cups); 1 pound pasta (such as rigatoni or penne), cooked according to the package directions; 1 1/2 cups fresh ricotta; 10 sprigs fresh thyme; 1/2 teaspoon kosher salt; Zest of 1 lemon; 2 tablespoons olive oil, plus more for drizzling

3 October 2026

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Total Time15 Mins

Serves6

Per Serving$1.04

Roasted Cherry Tomato and Ricotta Pasta Salad takes approximately 15 minutes from beginning to end. This recipe makes 6 servings with 280 calories, 12g of protein, and 14g of fat each. For $1.04 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals.

Vegetarian Side Dish Starter & Snack Cheese Tomatoes

Ingredients:

For 6 servings

¼ teaspoon freshly ground black pepper, plus more to taste
2 cups pint cherry tomatoes, halved (about
1 pound pasta (such as rigatoni or penne), cooked according to the package directions
1½ cups fresh ricotta
10 sprigs fresh thyme
½ teaspoon kosher salt
1 Zest of lemon
2 tablespoons olive oil, plus more for drizzling

Method:

1
Preheat oven to 425 F. Arrange the tomatoes in a single layer on a baking sheet.
2
Drizzle with 2 tablespoons of the olive oil; season with the salt and 1/4 teaspoon pepper. Scatter the thyme on top.
3
Place in oven and bake until the tomatoes are soft, 15 to 20 minutes. Set aside to cool.Divide the cooled pasta among 6 large bowls. Spoon some the ricotta over each serving. Top with some of the tomatoes and thyme sprigs.
4
Drizzle with olive oil and sprinkle with lemon zest and pepper to taste just before serving.

Adapted from My Recipes

Kit For This Recipe

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