Our spring pasta salad is crisp and refreshing with crunchy radishes, snap peas, cherry tomatoes, and dollops of creamy ricotta.
Styling Assistant: Hannah Schmitz
Photography: The Jewels of New York with Christine Kim
1 pound rigatoni pasta, cooked
1/2 a bunch radishes, stems removed
1/4 cup fresh snap peas, ends trimmed
1/3 cup cherry tomatoes
1/4 cup Gruyere, grated
1/2 cup fresh ricotta
salt and pepper to taste
Cook rigatoni according to the directions on the package. Meanwhile, prepare the vegetables. Using a mandolin, cut radishes into thin slices and set aside in a large bowl. Trim the ends of the snap peas and slice thinly on a bias. Chop the cherry tomatoes in half, and add it to vegetables.
When the pasta is cooked and still hot, drain it, then mix in the Gruyere and a drizzle of olive oil. Toss together the pasta with the vegetables and top with dollops of fresh ricotta and salt and pepper to taste.