Ricotta Pesto Pasta Salad

  • Makes: 6 Servings
  • Prep Time: 30 min

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1 basket Bellwether Farms Whole Milk Ricotta
1 lb Fusilli pasta or other short pasta
6 oz Jar of pesto
½ cup Sundried tomatoes
½ cup Mozzarella pearls
2 cups Arugula
½ Red onion, thinly sliced
⅓ cup Kalamata olives, sliced
1 tbs Lemon juice
Salt and pepper to taste


Cook pasta according to package directions.

Drain, rinse, and set aside to cool.

Mix together 1 basket of Bellwether Farms Whole Milk Ricotta, 6 oz of pesto, and 1 tbs lemon juice to make the pasta salad dressing. Set aside.

In a large bowl, mix 1 lb of cooked fusilli, ½ cup of sundried tomatoes, ½ cup of mozzarella pearls, 2 cups of arugula, ½ cup of Kalamata olives, and ½ sliced red onion.

Fold in the pesto ricotta mixture until everything is nicely coated.

Season with salt and pepper.

Refrigerate, then serve chilled.