A tangy sun-dried tomato vinaigrette clings to spiral-shaped gemelli in this summery salad. Olives and capers add a mellow kick and rich, creamy ricotta tempers the piquant flavors.



Ingredient Checklist


Instructions Checklist
  • Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain. Drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.

  • Pulse sun-dried tomatoes, vinegar, capers, and garlic in a food processor. With machine running, add oil in a slow, steady stream, and process until smooth. Season with salt and pepper.

  • Toss together pasta, sun-dried-tomato vinaigrette, grape tomatoes, olives, basil, and salt. Transfer to serving plates. Top with a scoop of ricotta, drizzle with oil, and sprinkle with pepper.

Reviews (4)

28 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
This was so easy to make and it was so flavorful!
Rating: Unrated
Rating: Unrated
This was easy and delicious! My sun-dried tomatoes were pretty big, so I only used 3 or 4. I also served it warm and skipped the steps about spreading out the pasta and refrigerating it, which made the meal better for winter!
Rating: Unrated
made this for a picnic, it was a hit! The only complaint is that the ingredients (ricotta, kalmata olives, capers...) are a bit pricey.