Pasta Salad with ricotta-pesto, tomatoes and parsley

Ingredients for Pasta Salad with ricotta-pesto, tomatoes and parsley

Instructions for Pasta Salad with ricotta-pesto, tomatoes and parsley

To prepare the Pasta Salad with ricotta-pesto, tomatoes and parsley recipe, please follow these instructions:

The pasta is cooked according to instructions on package. While the rest of the salad is made clear: cut the carrots and the rest of the Peal the carrots peeled off in thin, short strips with kartoffelskrælleren.
Cocktail tomatoes are washed and cut into small cubes.
The fresh parsley, thoroughly rinsed and chopped parsley-stutters with either or with a sharp knife into very small pieces.
It's all mixed together in a bowl with the cooked pasta, ca. 1-2 tbsp. by pestoen, the chopped Sun-dried tomatoes and garnish with some fresh parsley.
EVS. can the salad garnish with a sliced hard-boiled egg on top. It also provides a good flavor.

Tips:
The salad is good as it is, but if you want a bigger meal you can servers along with the fried kyllingefiletter and flute.