Description
This garlic lovers pasta salad is creamy, flavorful, and made without mayo using ricotta, parmesan, and fresh garlic. Perfect for summer BBQs, potlucks, and easy side dishes.
Ingredients
Scale
- 1 lb rotini pasta
- 1 cup ricotta cheese
- 1/4 cup sour cream
- 4–6 cloves garlic, minced
- 1 tablespoon lemon zest
- 1/2 cup grated parmesan cheese
- 1–2 cups cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup fresh basil or parsley, chopped
- 2 tablespoons olive oil (optional, to loosen)
- Salt and black pepper, to taste
Instructions
- Cook pasta in salted water according to package directions. Drain and let cool slightly.
- While pasta cooks, chop tomatoes, red onion, and fresh herbs.
- In a bowl, mix ricotta, sour cream, parmesan, garlic, and lemon zest until smooth and creamy.
- Add cooked pasta and chopped vegetables to a large bowl.
- Spoon the garlic ricotta dressing over the pasta.
- Toss everything together until evenly coated.
- Season with salt and pepper to taste.
- Add a drizzle of olive oil if needed to loosen the sauce.
- Serve slightly chilled or at room temperature.
Notes
- Let the pasta salad sit for 30–60 minutes for best flavor
- Add grilled chicken, shrimp, or bacon to make it a full meal
- Store leftovers in the fridge for up to 4 days
- Toss again before serving if chilled
- Prep Time: 15 MINUTES
- Cook Time: 10 MINUTES
- Category: Dinner, Side Dish
- Cuisine: American