Salami, Artichoke, and Ricotta Pasta Salad is a delightful and robust dish that combines a medley of flavors and textures, making it perfect for any occasion. Chewy pasta serves as the base, tossed with slices of savory salami, tender artichoke hearts, and creamy ricotta cheese, creating a satisfying and hearty combination. Fresh herbs and a drizzle of olive oil add a burst of brightness, tying the ingredients together beautifully. This pasta salad is both refreshing and filling, ideal for picnics, potlucks, or casual weeknight dinners. Each bite offers a delicious taste of Italy, making it a favorite among pasta lovers.
Salami, Artichoke and Ricotta Pasta Salad
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
- 1 pound bite-size pasta
- 2 cups diced salami
- 12 ounces jarred artichoke hearts, quartered
- 2 tbsp chopped fresh rosemary
- 1 cup ricotta cheese
Instructions
- Whisk the olive oil with the balsamic vinegar and mustard to combine. Season with salt and pepper.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package’s instructions. Drain and let cool slightly.
- Toss the cooled pasta with the salami, artichoke hearts and rosemary. Add the dressing and toss well to coat. Finally, drop dollops of ricotta across the surface of the pasta salad and gently fold to combine.
- Serve immediately or store in the refrigerator in an airtight container for up to five days.
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