WARM FUSILLI SALAD

WITH CHERRY TOMATOES & RICOTTA SAUCE

Made with

Barilla Fusilli

Share
Print
Prep
Cook
Skill
Beginner

A delicious vegetarian meal the whole family will love.

422.2
Calories
11.0g
Total Fat
16.7g
Protein
60.8g
Total Carbohydrates

Ingredients

Ingredients for 6 people

  • 500g Barilla Fusilli
  • ½ jar Barilla Ricotta sauce
  • ½ bunch basil leaves, washed and torn
  • 1 spring onion, thinly sliced
  • 200g cherry tomatoes, washed and quartered
  • 1 celery stick, thinly sliced
  • 2 handfuls rocket, washed
  • 100g Pecorino, grated
  • Extra Virgin Olive oil
  • Rock salt, for pasta water
  • Salt and pepper, to taste

Instructions

  • TO START

    Bring a large pot of water to the boil. Once boiling add rock salt, we recommend 7 grams of rock salt per litre of water. Drop the Fusilli into the boiling water and cook as per the instructions on the box. 

  • MAKE THE SAUCE

          Place oil, basil, spring onion, cherry tomatoes and celery in a bowl and season to taste. Once the pasta is cooked, drain and toss into the bowl with the vegetables. 


  • ADD SAUCE TO THE PASTA

    Add the Ricotta sauce, rocket and Pecorino. Stir well to combine and allow the pasta to absorb all the juices.

  • SERVE

    Serve immediately.

Show more