This Panzanella Pasta Salad with Whipped Lemon Ricotta is a fresh, rustic, summer-perfect twist on classic panzanella. It has juicy tomatoes, briny Kalamata olives, crispy garlic croutons, tender pasta, fresh basil, and a creamy whipped ricotta coating that makes the whole salad feel extra special.
The secret is letting the tomatoes macerate with shallot, red wine vinegar, and salt. As they sit, they release their juices and create the base of the dressing. Warm al dente pasta gets folded with whipped lemon ricotta, then tossed with those juicy tomatoes, olives, olive oil, basil, and crunchy sourdough or ciabatta croutons right before serving.
Why You’ll Love This Recipe
- Classic panzanella flavor with pasta: Tomatoes, crusty bread, basil, olive oil, and vinegar give it that fresh Italian-inspired feel.
- Creamy whipped ricotta: Lemon zest, lemon juice, olive oil, salt, and pepper turn ricotta into a silky, bright coating for the pasta.
- Crunchy garlic croutons: Rustic bread gets baked until deeply golden and crisp for the perfect texture.
- Perfect for summer: This pasta salad is bright, fresh, colorful, and ideal for cookouts, picnics, and easy lunches.
Ingredients
Salad and Pasta
- 8 ounces fusilli, farfalle, or orecchiette pasta
- 3 cups ripe cherry tomatoes, halved, or heirloom tomatoes, chopped
- 1/2 cup pitted Kalamata olives, halved lengthwise
- 3 cups rustic sourdough or ciabatta, torn into bite-sized pieces
- 1 small shallot, finely minced
- 1 cup fresh basil leaves, torn or roughly chopped
- 1/2 teaspoon garlic powder, for the croutons
Whipped Lemon Ricotta
- 7–8 ounces whole-milk ricotta
- Zest of 1 lemon
- 1 teaspoon fresh lemon juice
- 1 tablespoon high-quality extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
Dressing Base
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- Pinch of salt and pepper
How to Make Panzanella Pasta Salad
- Macerate the tomatoes. In a large mixing bowl, combine the tomatoes, minced shallot, red wine vinegar, and a generous pinch of salt. Stir gently and let sit at room temperature for 15 minutes so the tomatoes release their juices.
- Bake the crusty bread. Preheat the oven to 400°F. Toss the torn bread on a baking sheet with 2 tablespoons olive oil, garlic powder, and a pinch of salt. Bake for 10–12 minutes, tossing halfway through, until deeply golden and crunchy. Set aside to cool.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until strictly al dente, then drain well. Do not rinse. Let it cool for 3–5 minutes, until warm but no longer steaming hot.
- Whip the ricotta. In a small bowl, vigorously whisk the ricotta, lemon zest, lemon juice, 1 tablespoon olive oil, salt, and pepper for about 1 minute, until smooth and creamy. Set aside 2 tablespoons for garnishing.
- Coat the pasta. Add the warm pasta directly to the bowl with the whipped ricotta and fold gently until the pasta is evenly coated in a light, creamy layer.
- Combine the salad. Pour the creamy pasta into the bowl with the tomatoes and their juices. Add the Kalamata olives, 3 tablespoons olive oil, and fresh basil. Toss gently to combine.
- Add the final crunch. Just before serving, fold in the crispy garlic croutons so they stay crunchy.
- Garnish and serve. Top with reserved dollops of whipped lemon ricotta and a final turn of cracked black pepper.
Recipe Tips
- Use ripe tomatoes. Juicy, flavorful tomatoes create the best dressing base as they macerate.
- Add croutons last. Fold them in right before serving so they stay crisp.
- Reserve some ricotta. A few dollops on top make the finished salad look beautiful and taste extra creamy.
Make-Ahead and Storage
You can make the tomato mixture, whipped ricotta, pasta, and croutons ahead, but keep the croutons separate until serving so they stay crunchy. Assemble the salad shortly before serving for the best texture.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The croutons will soften as they sit, so add fresh toasted bread before serving leftovers if you want that panzanella crunch.
Serving Ideas
Serve Panzanella Pasta Salad with grilled chicken, steak, shrimp, salmon, burgers, sandwiches, or a simple green salad. It also works beautifully as a vegetarian main dish for summer lunches or light dinners.
