Wednesday, March 6, 2013

Roasted Garlic Pasta Salad

I guess this is a pasta salad, maybe a pasta dish...I call it a salad because it's room temperature but you could in fact eat it hot. It is a nice change from a typical pasta salad with the roasted garlic and roasted tomatoes. I sprinkled in a little garlic powder in the end to get even more garlic flavor, but careful with this; I may have gone slightly overboard. I love garlic, so it was perfect for me, but could be a little much for others.


  • 12oz box penne or any short pasta 
  • 4 plum tomatoes 
  • 2 heads garlic
  • 2 tbs olive oil
  • 15 oz part skim ricotta
  • 1/2 cup greek yogurt
  • 1/2 cup basil, finely chopped
  • 1/2 lemon, juiced
  • Salt and pepper to taste


Heat oven to 400°. Slice the tomatoes into quarters, place on a baking sheet and coat with 1 tbs olive oil, salt and pepper. Slice the tops off the garlic heads and place cut side up onto a large square of foil. Drizzle with the additional 1 tbs olive oil, salt and pepper; seal the foil around the garlic heads tightly. Remove the tomatoes after about 30 minutes when they appear roasted. Continue cooking the garlic an additional 15 minutes until soft and fragrant. Let the garlic cool completely then squeeze the garlic out of each clove.

Meanwhile, boil pasta according to package directions until al dente. Drain and set aside.

In a large bowl, whisk together the ricotta, greek yogurt, roasted garlic, lemon juice, salt and pepper.

Toss with pasta until well combined. Sprinkle in the basil and lightly toss again to incorporate. Serve slightly warm or chilled or hot or however you want to! :)

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