Lemon Ricotta Asparagus Pasta Salad
Creamy Lemon Ricotta Asparagus Pasta Salad made with fresh basil and Parmesan.A light and refreshing vegetarian pasta salad perfect for spring and summer.Easy to make ahead for lunches, picnics, and family dinners.
Ingredients
- Kosher salt
- 1 lb short ridged pasta such as rigatoni or cavatappi
- 1 1/2 cups whole-milk ricotta
- 1/2 cup finely grated Parmesan plus extra for serving
- 1 tablespoon finely grated lemon zest plus extra for garnish
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
- 2 lb asparagus trimmed and cut into 2-inch pieces
- 3/4 cup fresh basil leaves thinly sliced, plus extra for garnish
Instructions
Step 1
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, stirring occasionally. Reserve 1 cup of pasta water before draining.
Step 2
- In a large mixing bowl, combine ricotta, Parmesan, lemon zest, lemon juice, and 3/4 cup reserved pasta water. Season with salt and black pepper.
Step 3
- Add the cooked pasta to the ricotta mixture and stir until evenly coated. Refrigerate the Lemon Ricotta Asparagus Pasta Salad for about 20 minutes until chilled.
Step 4
- Prepare a large bowl of ice water. Bring another pot of salted water to a boil and cook asparagus for 2 to 3 minutes until crisp-tender. Drain and immediately transfer asparagus to the ice bath. Let cool for 5 minutes, then drain well.
Step 5
- Add asparagus and sliced basil to the pasta salad and toss gently to combine. If the sauce becomes too thick, stir in additional reserved pasta water one tablespoon at a time.
Step 6
- Serve topped with extra Parmesan, fresh basil, and lemon zest.
Notes
- Fresh lemon juice gives the brightest flavor.
- For extra richness, drizzle with olive oil before serving.
- This pasta salad is ideal for spring brunches, cookouts, and light dinners.
- Add peas or spinach for additional vegetables.