1 pound fusilli pasta
3 tomatoes, diced
2 bell peppers, diced
1/2 cup fresh basil
1/4 cup of olive oil
2 tbsp red wine vinegar
1 garlic clove, minced
1/2 cup of ricotta for serving
Salt and black pepper
Optional: Cherry tomatoes instead
Directions:
1. Cook your pasta for 8 mins or desired texture
2. Cut your veggies and toss together the tomatoes, bell peppers, oil, vinegar, and garlic; season with salt and pepper.
3. Mix everything together and serve! Add the ricotta and basil on top for each bowl being served.
This recipe was adapted from Martha Stewart. To view the version click here