For a recipe with so few ingredients, this pasta salad packs a punch. The bright, lemony ricotta and the sweetness and crunch of walnuts pair perfectly with the bitter radicchio and the freshness of parsley and spinach, creating a simple yet flavourful affair that’s lifted by a classic and dependable balsamic dressing. It’s a minimalist’s dream.
Ingredients 16
Pasta Salad
300 g dry pasta
125 g ricotta
1 lemon, juice and zest
1 garlic clove, microplaned
50 g parmesan cheese
1⁄2 fennel bulb, sliced paper thin, some fronds reserved
2 handfuls radicchio, large, leaves torn
2 handfuls flat-leaf parsley, large, chiffonade
1 cup walnut, toasted
chilli flakes, to serve
Dressing
1⁄4 cup balsamic vinegar
1 French shallot, very finely diced
1⁄2 cup extra-virgin olive oil
1 tbsp Dijon mustard
1 tsp maple syrup
1 tsp salt flakes
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Method 5
Put the and in a jar and set aside for 5–15 minutes to mellow its raw, sharp taste. Add the , , , and , screw on the lid and shake until well combined.
Bring a large saucepan of water to a boil. Add the and cook according to the directions on the packet. Drain and shake dry, then toss with half of the . Set aside to cool.
Combine the with the juice and zest, and the . Set aside.
Add the to the cooled, dressed and stir to combine. Add the , , most of the , and most of the to the pasta and stir to combine.
Place half the in a serving dish. Dot with teaspoons of and then top with the remaining pasta and ricotta. Top with the remaining , remaining , and reserved , add chilli flakes to taste, then drizzle with the remaining .
Jessica Prescott's tips
This also works well with halved grape tomatoes, olives, capers.
