I used some leftover ricotta to make this pasta salad and it was delicious, definitely on i'll be making again.
Pesto Ricotta Pasta Salad (adapted from Budget Bites)
50g dried pasta
1 tsp pesto
squeeze lemon juice
1 spring onion, sliced
30g frozen peas
8 olives, halved
2 sun-dried tomatoes, sliced
Bring a pan of water to the boil and add the pasta, cook according to the packet instructions. Drain the pasta, run under the cold tap, and drain again well.
In a bowl, combine the ricotta, pesto, lemon juice and pepper. Stir until combined. Add the spring onion, peas, olives, sun-dried tomatoes and the pasta and stir well until everything is coated in the sauce.