What do you think of when you think of Summer? I think of sweet smelling Citrus Trees, Walks along the beach, Spending more time wet than dry, sailing for days on end, Ice cold refreshing drinks, and picnic dishes. Pasta salad served cold is definitely a staple this time of year. Here is a nice recipe for you to enjoy on a hot summer day!
Gluten Free Roasted Garlic, Olive and Tomato Pasta Salad
adapted from The Kitchn
2 heads of Roasted Garlic (how to roast garlic recipe below)
1 12 ounce bag of Mrs. Leepers Rice Vegetable Twists Pasta (or other gf pasta)
1 cup whole milk ricotta
1 cup plain greek yogurt
1 tsp Salt
1/4 tsp freshly grated pepper
4 roma tomatoes, diced
1 cup sliced black or green olives (I used both)
1/4 cup finely minced fresh cut basil
If you do not have a garlic roaster then you need to know how to roast garlic.
Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
Cook the pasta according to directions. Drain, drizzle with a little olive oil, and let cool for a little while. Whisk the ricotta and yogurt together until lightened and smooth, and add in all of the roasted garlic - squeezing the soft garlic out of each clove. Season to taste with salt and pepper.
Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Serve slightly warm or chilled.