Summer Salad Recipe: Roasted Garlic, Olive & Tomato Pasta Sa

• servings: 6 servings

Ingredients

3 small heads garlic

Olive oil

1 pound medium pasta shells

15 ounces whole or skim milk ricotta

3/4 cup whole milk yogurt

1 1/4 teaspoons salt

Freshly ground black pepper

4 small tomatoes (about 1 pound), roughly diced

1 cup black or green olives, sliced

1/3 cup firmly packed cup fresh basil leaves, thinly sliced

Directions

Step 1

Heat the oven to 400°F. Slice the tops off the garlic heads. Drizzle with olive oil and place in the center of a large square of foil and fold to seal. Place the packet in a baking pan and roast for 40 to 50 minutes, or until the garlic is very soft. Remove, and let cool.

Step 2

Cook the pasta according to directions. Drain and remove to a large bowl. Toss with a little olive oil, and let cool while making the dressing. Whisk the ricotta and yogurt together until lightened and smooth, and add in all of the roasted garlic - squeezing the soft garlic out of each clove. Whisk vigorously, until the garlic is well-incorporated. Whisk in the salt and season generously with black pepper. Season to taste with salt and pepper.

Step 3

Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Taste and season further if needed with salt and pepper.

Step 4

Serve slightly warm or chilled. The texture is best when served immediately, but the garlic flavor improves overnight, so either way it's good!

Nutrition

• Serving Size: Serves 6
• Calories: 530 cal
• Total Fat: 18.7 g
• Saturated Fat: 7.7 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 698.5 mg
• Total Carbohydrate: 70.3 g
• Dietary Fiber: 4.6 g
• Total Sugars: 5.8 g
• Protein: 21.1 g