Creamy Ricotta Pasta Salad
- Preheat oven to 220°C / 200°C fan-forced. Toss zucchini with olive oil in a roasting pan. Season with salt. Roast for 10 minutes. Add cherry and yellow baby tomatoes to pan and roast for a further 10 minutes or until tomatoes just collapse and zucchini is tender. Remove from oven. Cool.
- Meanwhile, cook pasta according to packet instructions for 12 minutes or until tender. Drain well.
- Whisk ricotta, basil pesto and water in a bowl.
- Combine pasta, zucchini mixture, pesto ricotta and olives in a large bowl. Serve sprinkled with parmesan and basil leaves