Recipe courtesy of Rachel Ray
1 lb. cavatappi, corkscrfew pasta or medium shells
Coarse salt
1 cup prepared pesto sauce from refrugerated case in supermarket
1 lemon, juiced and zested
1/4 cup chopped flat-leaf parsley
1 cup grape tomatoes, halved
4 scallions, chopped
3/4 lb. ricotta salata, chopped and crumbled, in specialty cheese case of market or 1 lb tub bocconcini mini pieces of mozzarella, drained, pieces halved
Black pepper
Bring a large pot of water to a boil and salt it.
Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well.
Place pesto, lemon zest, lemon juice, parsley, tomato, scallions and cheese in a large bowl. Add pasta, combine salad and season with salt and pepper to taste.
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