Total time
3 hr 20 min
4 servings

Ingredients:
2 cups Rotini pasta, uncooked
1 cup Miceli’s Perline
1 cup chopped zucchini
1 cup halved cherry tomatoes
1/4 cup Kalamata olives
1/4 cup chopped red pepper
1/4 cup chopped red onion
Lemon Ricotta Dressing

Preparation:
Cook pasta in large saucepan as directed on package, omitting salt, drain and rinse with cold water until noodles are no longer hot.

Place in medium bowl.

Add remaining ingredients and lemon Ricotta dressing and mix lightly.

Refrigerate, until chilled.

Lemon Ricotta Dressing

Ingredients:
1/4 cup Miceli’s Ricotta cheese
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest
1 Tablespoon Dijon mustard
1 teaspoon chopped fresh parsley
1 clove garlic, minced
Salt and pepper to taste

Preparation:
In a small bowl, whisk together ricotta, olive oil, lemon juice, lemon zest, mustard parsley and garlic.

Season with salt and pepper.

(Optional) set aside.

Enjoy!