Roasted Garlic, Olive and Tomato Pasta Salad

Instructions

  • small heads garlic
  • Olive oil
  • 1 pound medium pasta shells
  • 15 ounces whole or skim milk ricotta
  • 3/4 cup whole milk yogurt
  • 1 1/4 teaspoon salt
  • Freshly ground black pepper
  • 4 small tomatoes (about 1 pound), roughly diced
  • 1 cup black or green olives, sliced
  • 1/3 cup firmly packed cup fresh basil leaves, thinly sliced

Directions

  • Heat the oven to 400°F. Slice the tops off the garlic heads. Drizzle with olive oil and place in the center of a large square of foil and fold to seal. Place the packet in a baking pan and roast for 40 to 50 minutes, or until the garlic is very soft. Remove, and let cool.
  • Cook the pasta according to directions. Drain and remove to a large bowl. Toss with a little olive oil, and let cool while making the dressing. Whisk the ricotta and yogurt together until lightened and smooth, and add in all of the roasted garlic – squeezing the soft garlic out of each clove. Whisk vigorously, until the garlic is well-incorporated. Whisk in the salt and season generously with black pepper. Season to taste with salt and pepper.
  • Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Taste and season further if needed with salt and pepper.
  • Serve slightly warm or chilled. The texture is best when served immediately, but the garlic flavor improves overnight, so either way it’s good!
Recipe Courtesy of –The Kitchn

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