Categories: Pasta, Rachael Ray, Salad

Ingredients

• 1 lb cavatappi pasta (I use Medium Shells) or 1 lb corkscrew macaroni (I use Medium Shells) or 1 lb medium pasta shell (I use Medium Shells)
• coarse salt
• 1 cup prepared pesto sauce, from the refrigerated case in the supermarket
• 1 lemon, juice and zest of
• 1/4 cup fresh flat leaf parsley, chopped
• 1 cup grape tomatoes, halved
• 4 scallions, chopped
• 3/4 lb ricotta salata, chopped and crumbled (I use Perlini, pearl size) or 1 lb bocconcini, mini pieces fresh mozzarella cheese, drained, pieces halved (I use Perlini, pearl size)
• black pepper

Directions

1. Bring a large pot of water to a boil and salt it.

2. Place pesto, lemon zest, lemon juice, parsely, tomatoes, scallions and cheese in a large bowl.

3. Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.

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