Very, very good recipe... just shy of being what I would call outstanding - there wasn't enough "punch" for that, in my opinion. I like the idea of adding artichoke hearts. I didn't use fresh ricotta, though; I used prepared. I imagine it would better with fresh.
Roasted Cherry Tomato and Ricotta Pasta Salad
annveronica Posted: 07/02/10
king2clio Posted: 06/05/09
I didn't have fresh herbs, so this initially seemed a little flat to me. When I added the artichokes from a jar of marinated artichokes (but not the oil from the jar), this was delicious. I used only half a pound of pasta because I prefer a higher ratio of tomatoes to pasta; one could use 2 pints of tomato instead. Best served at room temperature. I imagine I'll be making this modified version regularly, to bring to work as lunch.