What are the five mistakes to avoid in pasta salad?

The top five mistakes are: Overcooking or undercooking the pasta, resulting in mushiness or chewiness. Using the wrong pasta shape—thin or oversized pasta won’t hold sauce well. Adding oil to pasta water, which creates a slick surface that repels the creamy sauce. Dressing the pasta while too hot or too cold, which affects sauce absorption and texture. Allowing pasta to clump or chill unevenly—cool it quickly on a tray for best results.

Does ricotta go with pasta?

Absolutely. Ricotta complements pasta beautifully, especially when combined with lemon and Parmesan. Unlike hard cheeses that melt, ricotta forms a delicate, creamy coating when mixed with pasta water. It’s a staple in many Italian recipes and delivers both richness and a soft texture without heaviness.

What pasta goes well with asparagus?

Asparagus works best with short, sturdy pasta shapes like cavatappi, rigatoni, or fusilli . These allow the asparagus to mix evenly and ensure every bite includes pasta, sauce, and veggie. Avoid long noodles like spaghetti, which tangle and don’t distribute ingredients as well.

Can I mix lemon with ricotta?

Yes, and it’s highly recommended. Lemon adds brightness that balances ricotta’s richness. The zest offers citrus aroma while lemon juice cuts through the creaminess for a well-rounded flavor. This pairing is common in Italian dishes and gives the pasta salad a fresh, zesty finish.

Lemon Ricotta and Asparagus Pasta Salad

Description

Lemon Ricotta and Asparagus Pasta Salad bursts with citrus, creamy ricotta, and crisp asparagus—simple, fresh, and perfect for any gathering.

Ingredients

1 tablespoon salt (for boiling water)
1 pound short pasta (such as rigatoni or cavatappi)
1½ cups whole-milk ricotta cheese
½ cup finely grated Parmesan cheese (plus extra for topping)
1 tablespoon lemon zest (plus extra for garnish)
1 tablespoon fresh lemon juice
½ teaspoon freshly ground black pepper (or to taste)
2 pounds asparagus, trimmed and cut into 2-inch pieces
¾ cup fresh basil leaves, thinly sliced (plus extra for garnish)

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Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Reserve 1 cup of the pasta water before draining.
Prepare the Sauce:
In a large mixing bowl, combine the ricotta, Parmesan, lemon zest, lemon juice, and ¾ cup of the reserved pasta water. Season with salt and pepper. Stir in the drained pasta and mix well until evenly coated. Refrigerate for about 20 minutes until chilled.
Adjust Texture:
Stir the chilled pasta mixture. If the sauce is too thick, add more reserved pasta water a tablespoon at a time until creamy.
Blanch the Asparagus:
While the pasta chills, boil a fresh pot of salted water. Add asparagus and cook for 2–3 minutes until crisp-tender. Immediately transfer to a bowl of ice water. After 5 minutes, drain and set aside.
Assemble the Salad:
Add the cooled asparagus and sliced basil to the pasta. Stir to combine. Top with additional basil, lemon zest, and Parmesan before serving.