Pesto Rigatoni Pasta Salad with Parmesan Recipe

Bright, bold, and absolutely irresistible, Pesto Rigatoni Pasta Salad with Parmesan is my summer (and honestly, all-seasons) obsession! This salad is a glorious symphony of nutty rigatoni, vibrant pesto, zesty arugula, sweet cherry tomatoes, chewy sun dried tomatoes, and those divine ribbons of shaved parmesan. It’s the kind of dish you’ll want to share with friends at a picnic, whip up for a quick weeknight dinner, or enjoy straight out of the fridge with a fork standing in your kitchen. Each bite delivers lush herbaceous flavor, creamy richness, and plenty of crunch—a total crowd-pleaser that just happens to be incredibly easy to throw together.

Ingredients You’ll Need

The magic of Pesto Rigatoni Pasta Salad with Parmesan comes from a short but powerful list of ingredients. Every component brings its own unique charm, from bright greens to punchy tomatoes. Here’s what you’ll need and how each one makes this dish sing:

• Rigatoni pasta (16 oz): The hearty, ridged tubes hold onto the dressing beautifully and give each bite a satisfying chew.
• Pesto (8 oz): Go for your favorite jarred pesto or make your own—it’s the herbaceous backbone of this pasta salad.
• Arugula (3 cups): Its peppery bite balances out the richness, adding freshness and lovely green color.
• Sun dried tomatoes (1 cup): These chewy, tangy gems add a punch of umami and a sweet-tart dimension.
• Cherry tomatoes (1 cup): Bursting with juiciness, they offer a pop of color and a juicy, fresh contrast.
• Shaved parmesan (1 cup): These tender flakes melt gently into the salad, delivering salty-sweet complexity.

How to Make Pesto Rigatoni Pasta Salad with Parmesan

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a rolling boil. Add the bite-sized rigatoni and cook according to the package instructions until al dente. Don’t overcook—we want that perfect pasta bite that stands up in the salad!

Step 2: Prep the Salad Ingredients

While the pasta is bubbling away, get your other components ready. Rinse and dry the arugula, halve the cherry tomatoes for easier bites, and if your sun dried tomatoes are in oil, give them a gentle pat with a paper towel to remove excess oil. Shave your parmesan with a veggie peeler or buy it pre-shaved for convenience.

Step 3: Cool the Pasta

Once the rigatoni is perfectly cooked, drain it and rinse right away with cold water. This stops the cooking process and keeps your pasta from turning mushy, ensuring every bite in your Pesto Rigatoni Pasta Salad with Parmesan is just-right.

Step 4: Combine Everything in a Big Bowl

Pop the cooled rigatoni into a spacious mixing or serving bowl. Add the arugula, sun dried tomatoes, cherry tomatoes, pesto, and most of the shaved parmesan (save a small handful for topping). Toss gently but thoroughly until everything is evenly coated and mingled.

Step 5: Add Final Toppings

Sprinkle any remaining shaved parmesan, a few sun dried tomatoes, and extra cherry tomatoes over the top for extra color and flavor. You can even drizzle a touch more pesto if you want an even punchier green shine.

Step 6: Serve and Savor

Dish out hearty portions of your Pesto Rigatoni Pasta Salad with Parmesan and enjoy the medley of flavors and textures. Every bite is a celebration!

How to Serve Pesto Rigatoni Pasta Salad with Parmesan

Garnishes

For the finishing touch on your Pesto Rigatoni Pasta Salad with Parmesan, I love scattering even more parmesan curls and a handful of fresh basil leaves. A pinch of cracked black pepper or a drizzle of good olive oil across the top also adds a hint of luxury without overpowering those fresh flavors.

Side Dishes

This pasta salad pairs like a charm with grilled chicken, shrimp skewers, or juicy Italian sausages. For a vegetarian spread, serve it alongside a roasted veggie platter or some crispy garlic bread for scooping up every last bite of pesto.

Creative Ways to Present

Show off those colors by serving your Pesto Rigatoni Pasta Salad with Parmesan on a big white platter or in clear glass bowls. Individual mason jars are adorable for picnics, or turn it into cute appetizer cups for a party—everyone gets their own personal salad!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pesto Rigatoni Pasta Salad with Parmesan in an airtight container in the fridge for up to three days. The flavors only get better as they mingle, though you may want to add a splash of olive oil or a bit more pesto to freshen it up before serving.

Freezing

Pasta salads are best enjoyed fresh, and freezing is not recommended for this recipe because the arugula and tomatoes will lose their lovely textures. If you do want to prep ahead, store the cooked pasta, pesto, and veggies separately, then assemble right before serving.

Reheating

This salad shines cold or at room temperature, but if you prefer it a bit warmer, use a microwave-safe dish and heat on low power in 30-second bursts. Just be careful not to wilt the arugula or melt the parmesan too much—gentle heat is best!

FAQs

Can I use a different type of pasta?

Absolutely! While rigatoni holds the pesto sauce beautifully, feel free to swap in penne, fusilli, or even farfalle for a slightly different shape and texture.

Is store-bought pesto okay for this recipe?

100 percent yes. Store-bought pesto is a lifesaver for weeknights, but if you have homemade pesto on hand (or want to make some), go for it—the flavors will be even fresher and more aromatic.

Can I make this salad vegan?

You can easily turn this into a vegan pasta salad by using a dairy-free pesto and swapping out the parmesan for your favorite plant-based parmesan alternative.

Will the arugula get soggy?

Arugula holds up well for a day or two in the salad, especially if you wait to add it until just before serving. If you know you’ll have leftovers, keep the arugula separate and mix it in when you’re ready to eat.

What other add-ins can I try?

Pesto Rigatoni Pasta Salad with Parmesan is endlessly customizable! Try adding grilled chicken, olives, pine nuts, roasted peppers, or even a handful of fresh peas for a new twist every time.

Final Thoughts

If you’re craving an easy, flavor-packed meal, Pesto Rigatoni Pasta Salad with Parmesan is bound to steal your heart (and your tastebuds). I hope you’ll gather your favorite people, toss up a big bowl, and dig in—this is what joyful cooking is all about!

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