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If you’re like me and love anything spinach and ricotta, then this Sundried Tomato, Spinach, and Ricotta Pasta Salad is for you! With minimal prep involved, you can have this done in minutes, making it the perfect side dish for entertaining!
Ingredients
3 cups pasta bows, raw
60g baby spinach, roughly chopped
1 cup smooth ricotta
¾ cup grated parmesan
135g marinated sundried tomatoes, roughly chopped
½ red onion, finely diced
Zest of 1 lemon
Juice of ½ lemon
Salt and pepper, to taste
½ bunch fresh basil leaves
Extra parmesan, for serving
Method
Cook the pasta according to packet instructions. Drain and allow it to cool slightly.
In a large bowl, combine the cooked pasta, baby spinach, ricotta, parmesan, sundried tomatoes, red onion, lemon zest, and juice. Season with salt and pepper.
Gently toss until well combined. Transfer the salad to a serving dish, garnish with extra parmesan and fresh basil leaves, and serve.
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