Recipe: Roasted Garlic, Olive and Tomato Pasta Salad | The Kitchn

By moeself

Ingredients

• 2 heads of Roasted Garlic
• 16 ounce box of medium-sized pasta shells
• Olive oil
• 15 ounces whole milk ricotta
• 3/4 cup whole milk yogurt
• Salt and pepper
• 4 small tomatoes, diced
• 1 cup sliced black or green olives
• 1/4 cup finely minced basil

Details

Adapted from thekitchn.com

Preparation

Step 1

Cook the pasta according to directions. Drain, drizzle with a little olive oil, and let cool for a little while. 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. Season to taste with salt and pepper.

Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Serve slightly warm or chilled - the texture is best if served immediately, but the garlic flavor improves overnight, so either way it's good!