Roasted Cherry Tomato and Ricotta Pasta Salad

Photo by Sang An
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 439 calories
    • Fat 14 g
    • Sat Fat 6 g
    • Cholesterol 32 mg
    • Sodium 251 mg
    • Protein 18 mg
    • Carbohydrate 62 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 175 mg


  1. Check 1pound pasta, such as rigatoni or penne
  2. Check 1 pint cherry tomatoes, halved (about 2 cups)
  3. Check 2tablespoons olive oil, plus more for serving
  4. Check kosher salt and black pepper
  5. Check 10 sprigs fresh thyme
  6. Check 1 1/2cups fresh ricotta
  7. Check zest of 1 lemon


  1. Heat oven to 425º F. Cook the pasta according to the package directions. Drain and let cool.
  2. Arrange the tomatoes in a single layer on a baking sheet. Drizzle with the oil. Season with ½ teaspoon salt and ¼ teaspoon pepper. Scatter the thyme on top.
  3. Place the tomatoes in the oven and bake until soft, 15 to 20 minutes. Set aside to cool.
  4. Divide the pasta among 6 large bowls. Spoon some of the ricotta over each serving. Top with some of the tomatoes and thyme sprigs.
  5. Drizzle with the oil and sprinkle with the lemon zest and pepper to taste just before serving.