Lemon-Pesto Pasta Salad

By KDHarmon

Ingredients

• 1 pound cavatappi, corkscrew pasta, or medium shells
• Coarse salt
• 1 cup prepared pesto
• 1 lemon, juiced and zested
• 1/4 cup chopped flat-leaf parsley
• 1 cup sundried tomatoes
• 4 scallions, chopped
• 3/4 pound ricotta salata, chopped and crumbled, in specialty cheese case of market or 1 pound tub bocconcini mini pieces of mozzarella, drained, pieces halved
• Black pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

Bring a large pot of water to a boil and salt it.

Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl.

Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.

Makes 6-8 servings.