Pasta with Summer Squash, Genoa Salami and Ricotta

Pasta with Summer Squash, Genoa Salami and Ricotta

COLUMBUS® Genoa Salami and fresh summer squash unite with garganelli pasta to make an appetizing meal perfect any time of year, but ideal for seasonal fresh produce. Garlic, oregano and sun-dried tomatoes provide a balance of spice and sweet, while ricotta cheese and Parmesan cheese create a rich, creamy sauce to bring all the ingredients together. Prepare Pasta with Summer Squash, COLUMBUS® Genoa Salami and Ricotta for a summer weeknight meal that’s light on prep and gives plenty of flavor.

4 Servings
prep time
Prep Time 10 minutes
cook time
Cook Time 20 minutes
total time
Total Time 30 minutes


  • 2 tablespoons

    olive oil

  • 3

    small summer squash, sliced

  • 3

    cloves garlic, minced

  • 1 teaspoon


  • 1 teaspoon

    dried oregano

  • 1/2 cups

    sun-dried tomatoes packed in oil, coarsely chopped

  • 4 ounces

    sliced COLUMBUS® Genoa Salami, cut into strips

  • 12 ounces

    garganelli (or other tubular shaped pasta) pasta cooked and drained; ½ cup cooking liquid reserved

  • 1 cup

    ricotta cheese

  • cup

    grated Parmesan cheese

  • 1/2 teaspoons

    freshly ground black pepper


  1. In large skillet over medium-high heat, heat oil. Add summer squash slices in single layer. Cook squash slices 5 to 7 minutes or until browned on both sides. Stir in garlic, salt and oregano. Cook 1 minute. Add sun-dried tomatoes and salami.

  2. Add pasta to skillet. Add reserved pasta cooking liquid a tablespoon at a time to loosen mixture. Stir in ricotta and parmesan. Season with pepper.