Page 44 - UMass2018_CookBook

Ingredients
Fusilli Salad with Cherry Tomatoes
and Ricotta
Hayes Family, Franklin, MA
“This salad is great for cookouts!” — Mark and Dana Hayes
Preparation
1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain well and cool under cold running water, then drain again. Dry on a clean kitchen towel.
2. In a large bowl, beat together the ricotta, oil, garlic and basil to make a smooth dressing. Season with salt and pepper
and mix well.
3. Add the pasta and tomatoes to the bowl with the dressing and toss well to coat. Garnish with basil and serve.
Serves 4
Salt 1 pound fusilli
12 ounces ricotta cheese, drained
1⁄3 cup extra-virgin olive oil 1 garlic clove, finely chopped
20 fresh basil leaves, torn, plus more for garnish
Ground black pepper 20 cherry tomatoes, halved
38 | TASTE OF HOME