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Creamy Lemon Ricotta Asparagus Pasta Salad

A refreshing salad featuring creamy ricotta, bright lemon, and seasonal vegetables like asparagus and radishes, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Healthy, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the dressing
  • 1 cup ricotta cheese The primary ingredient adding creaminess.
  • 3 tablespoons olive oil Adds richness.
  • 1 clove minced garlic Provides aromatic flavors.
  • Juice and zest of 1 lemon Brightens the salad.
  • 1/2 teaspoon salt Enhances flavors.
For the salad
  • 1 pound asparagus Tender and crisp.
  • 6 radishes Adds a peppery contrast.
  • 1/4 cup parsley For freshness.
  • 1/4 cup dill Complementary earthy flavor.
  • 1 cup peas Sweetness elevates the dish.
  • 8 ounces pasta Base of the salad.
  • water and pepper To adjust consistency and season to taste.

Method
 

Preparation
  1. In a bowl, whisk together ricotta, olive oil, minced garlic, lemon juice, lemon zest, and salt until smooth. Adjust consistency with water or lemon juice as needed.
  2. Trim the asparagus and cut into 2-inch pieces. Thinly slice radishes, and finely chop parsley and dill.
Cooking
  1. Blanch the asparagus in boiling salted water for 2 minutes, then add peas and cook for an additional minute. Transfer to an ice bath to cool.
  2. Boil pasta according to package instructions. Reserve some pasta water, then drain and rinse the pasta.
Assembly
  1. In a large bowl, combine pasta, asparagus, peas, radishes, and herbs. Add the dressing and fold gently to incorporate.
  2. Taste and adjust seasoning. Serve chilled or at room temperature.

Notes

Enjoy fresh or store leftovers in an airtight container for up to 3 days. Flavors may deepen over time. For a lighter option, try low-fat ricotta or zoodles.