Lemon Ricotta Pasta Salad Recipe

Jessica Prescott says: “For a recipe with so few ingredients, this pasta salad packs a punch. The bright, lemony ricotta and the crunch of the walnuts pair perfectly with the bitter radicchio and the freshness of parsley and spinach, creating a simple yet flavourful affair that’s lifted by a classic and dependable balsamic dressing. It’s a minimalist’s dream.”

Ingredients

Basic balsamic. Makes 250 ml (8. fl oz)

¼ cup (60 ml/2 fl oz) balsamic vinegar
1 French shallot, very finely diced
½ cup (125 ml/4 fl oz) extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon maple syrup
1 teaspoon salt flakes

Salad

300 g (10½ oz) dry pasta
125 g (4½ oz) ricotta
Juice and zest of 1 lemon
1 garlic clove, microplaned
50 g (1¾ oz) parmesan cheese
½ fennel bulb, sliced paper thin, some fronds reserved
2 large handfuls (60 g/2 oz) radicchio, leaves torn
2 large handfuls (60 g/2 oz) flat-leaf parsley, chiffonade
1 cup (100 g/3½ oz) walnuts
Chilli flakes, to serve

Method

To make the dressing, put the vinegar and shallot in a jar and set aside for 5–15 minutes to mellow its raw, sharp taste.

Add the remaining ingredients, screw on the lid and shake until well combined.

For the salad, bring a large saucepan of water to a boil. Add the pasta and cook according to the directions on the packet.

Drain and shake dry, then toss in 3 tablespoons of the balsamic dressing. Set aside to cool.

Combine the ricotta with the lemon juice and zest, and the garlic. Set aside.

Add the parmesan to the cooled, dressed pasta and stir to combine. Add the fennel, radicchio and most of the parsley and the walnuts to the pasta and stir to combine.

Place half the pasta in a serving dish.

Dot with teaspoons of ricotta and then top with the remaining pasta and ricotta. Top with remaining herbs and walnuts, add chilli flakes to taste, then drizzle with additional balsamic vinaigrette.

Extracted from Epic Salads by Jessica Prescott. Published by Hardie Grant Books

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