1 lb cavatappi, corkscrew pasta
Coarse salt, as needed
1 cup prepared pesto sauce
1 lemon, juiced, zested
1/4 cup chopped flat-leaf parsley
1 cup grape tomatoes, halved
4 scallions, chopped
3/4 lb ricotta salata, chopped, crumbled
Freshly-ground black pepper, to taste

Bring a large pot of water to a boil and salt it.
Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl.
Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.

Servings: 8