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Roasted Cherry Tomato and Ricotta Pasta Salad

Roasted Cherry Tomato and Ricotta Pasta Salad
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Serves 6| Hands-On Time: | Total Time:


  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.
By June, 2004

Nutritional Information

  • Per Serving
  • Calories 439
  • Calcium 175mg
  • Carbohydrate 62g
  • Cholesterol 32mg
  • Fat 14g
  • Fiber 4g
  • Iron 4mg
  • Protein 18mg
  • Sat Fat 6g
  • Sodium 251mg
What does this mean? See Nutrition 101 .

Quick Tip

The pasta and tomatoes can be prepared and refrigerated separately for up to 1 day.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.