Warm Barilla Fusilli Salad with Cherry Tomatoes and Ricotta Sauce
Warm Barilla Fusilli Salad with Cherry Tomatoes and Ricotta Sauce
30 minutes total / Calories 422.2
Ingredients
Serves 6
500g | Barilla Fusilli |
1⁄2 jar | Barilla Ricotta Sauce |
1⁄4 | Bunch Basil Leaves, Washed, Torn |
1 | Spring Onion, Thinly Sliced |
1 | Punnet Cherry Tomatoes, Washed, Quartered |
1 | Celery Stick, Thinly Sliced |
2 | Handfuls Rocket, Washed |
100g | Salted Ricotta, Grated Or Pecorino Cheese |
Extra Virgin Olive Oil | |
Rock Salt, For Pasta Water | |
To taste | Salt and Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to the boil. Once boiling add rock salt, we recommend 7 grams per litre of water. Add the Barilla Fusilli and cook according to the instructions on the box.
Step 2
Place oil, basil, spring onion, cherry tomatoes and celery in a bowl and season to taste.
Step 3
Once the pasta is cooked, drain and toss into the bowl with the vegetables.
Step 4
Allow the pasta to absorb all juices then add the Ricotta sauce, rocket and Pecorino Romano cheese.
Step 5
Stir well to combine then serve immediately.

Fusilli
It takes only 11 minutes to show your love without words, the exact time of preparing a plate of fusilli for your beloved ones. Fusilli were born in the centre-south of Italy, and get their name from the "fuso", the knitting tool used to roll up wool. Their shape is created by three small wings elegantly twisted on themselves, in a spiral movement, which captures every type of sauce.
- Shape Fusilli
- Cook time 11 mins
- Pack size 500g
- Range Classic Blue box