Roasted Garlic, Olive and Tomato Pasta Salad

One of the much loved recipes of Gilroy, California, rich in garlic flavors.


    Garlic heads:- 3 (small)
    Olive oil
    Pasta shells:- 1 pound
    Whole or skim milk ricotta:- 15 ounces
    Whole milk yogurt:-¾ Cup
    Salt:- 1 ¼ tsp
    Ground black pepper
    Tomatoe:-s 4 (about 1 pound)
    Black or green olives:- 1 Cup (sliced)
    Fresh basil leaves:- 1/3 Cup (sliced)


tools required

Baking Pan
Cooking Vessel
Large Bowl

preparation method

Heat an oven to about 205 degree C.

Cut the garlic head tops.

Sprinkle some olive oil and keep it in the middle of the foil and seal it by folding.

Now place this packed thing in the baking pan and bake it for 50 minutes till garlic is tender.

Take it out of the oven and let it cool.

Now cook pasta according to the instructions on the pack.

After you drain it, mix it with olive oil.

Now beat the yogurt and ricotta cheese together till they blend completely and turn very smooth.

Add this into the baked garlic and mix it well adding black pepper and salt to the same.

Empty the ricotta mix over the cooked pasta. Also add olives, tomatoes and basil and toss them.

Taste and serve.

Serving Suggestions

    You can either serve it warm or you can serve it chilled. If served quickly after it is ready, its texture is great. But if you refrigerate it overnight, the flavor of garlic enhances.
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One Comment on "Roasted Garlic, Olive and Tomato Pasta Salad"

  1. Bhavisha Bhatt November 26, 2012 at 7:52 am -

    looks interesting but i dont have oven or microwave, if pls how to cook over gas and can i opt out curd?

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