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Fusilli with Chilled Cherry Tomato & Salted Ricotta Cream

Experience the ultimate summer pasta: a no-cook, seasonal sauce that transforms fusilli into a creamy, refreshing delight.
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Discover the ultimate quick summer pasta: fusilli tossed with a chilled cream of cherry tomatoes and ricotta salata. This vibrant Mediterranean recipe will quickly become your go-to meal for hot days, thanks to its simplicity, freshness, and unforgettable taste.

What sets this dish apart is its reliance on premium, in-season ingredients. Choose ripe, sweet cherry tomatoes, authentic ricotta salata—a firm, salted cheese hailing from Southern Italy—and highly aromatic fresh basil. These elements capture the essence of Italian summer cuisine.

For a traditional twist, enhance your sauce with a handful of black olives and a savory anchovy fillet, which will intensify the Mediterranean character and make the flavors pop.

This cold pasta is ideal for picnics, seaside lunches, or office meals. Its creamy texture and versatility mean you'll crave it all summer long!

Interested in exploring more Italian pasta creations? Browse our extensive pasta recipe collection for endless inspiration.

Stay up-to-date with seasonal Italian recipes, wine trends, and culinary tips by subscribing to the Mamablip newsletter.

Ingredients

for 4 servings

Summer Sauce with Ricotta and Cherry Tomatoes Ingredients

  • Fusilli Pasta 400 grams
  • Ricotta cheese (Sheep's Milk) 100 grams
  • Extra-virgin olive oil 8 table-spoon
  • Cherry Tomato 12.5 cup
  • Basil (Leaves) 10
  • Salt and Pepper as needed

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Preparation

for 4 servings

Step

1

Of 3

Prepare and cook the pasta

While you can use any pasta shape, fusilli stands out for its ability to hold onto creamy sauces, making each bite packed with flavor. Cook your pasta until just al dente—about two minutes less than the package instructions indicate—to preserve the perfect texture. Immediately rinse the pasta with cold water to stop further cooking and cool it down.

Step

2

Of 3

Create the chilled tomato & ricotta cream

Begin by thoroughly washing and drying your cherry tomatoes and fresh basil leaves. Using a high-powered blender, process the tomatoes, basil, ricotta salata, a generous drizzle of extra-virgin olive oil, and a dash of black pepper. Blend until you achieve a smooth, creamy consistency—even if it takes a few extra minutes for the ingredients to fully emulsify.

Step

3

Of 3

Combine and serve your pasta salad

Drain the cooled fusilli well and transfer them to a large serving bowl. Reserve a little bit of the pasta cooking water. Pour the creamy cherry tomato and ricotta sauce over the pasta. Toss thoroughly, adding a splash of the reserved water if you desire a silkier texture.

If the pasta is still slightly warm, let it chill in the fridge before serving. Finish with a generous scattering of freshly grated ricotta salata and a few sprigs of basil for a fragrant, appetizing presentation.

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Filippo Bartolotta

Filippo Bartolotta

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