recipe courtesy Rachel Ray
Note: I followed Rachel’s advice and substituted Feta cheese. I also opted to use a can of Italian seasoned stewed tomatoes because it was faster and I like them better than raw tomatoes. I also used shallots instead of scallions because that’s what I had on-hand.
1 pound cavatappi, corkscrew pasta, or medium shells
1 cup prepared pesto sauce from refrigerated case in supermarket
1 lemon, juiced and zested
1/4 cup chopped flat-leaf parsley
1 cup grape tomatoes, halved
4 scallions, chopped
3/4 pound ricotta salata, chopped and crumbled, in specialty cheese case of market or 1 pound tub bocconcini mini pieces of mozzarella, drained, pieces halved
Bring a large pot of water to a boil and salt it.
Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl.
Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.