Our August Pasta Spotlight EA Stewart, a registered dietitian, created this delicious gluten free pasta salad with grape tomatoes, basil and fresh ricotta. Whip this up on busy weeknight in just 30 minutes- did we mention it has 17 grams of protein per serving?


  1. Cook the pasta according to directions, and drain.
  2. While the pasta is cooking, slice the tomatoes in half and chop the basil and put both in a large bowl.
  3. Add the cooked pasta to the bowl with the tomatoes and bail, then stir in the olive oil, ricotta cheese, and pine nuts. Season to taste with salt and pepper.
  4. Serve immediately, or keep in the refrigerator until ready to serve.

Tip: Feel free to substitute with any cheese, herbs/green leafy veggies, and nuts or seeds you have on hand.

Makes 4 servings. 320 calories, 12 g fat, 2 g saturated fat, 8 mg cholesterol, 26 mg sodium, 37 g carbohydrates, 8 g fiber, 2 g sugar, 17 g of protein.

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