Pesto Rigatoni Pasta Salad with Parmesan Recipe
This Pesto Rigatoni Pasta Salad with Parmesan is a delightful and flavorful dish that combines the richness of pesto with the freshness of arugula and tomatoes. Perfect for a light lunch or a side dish at a gathering.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Pasta Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Rigatoni Pasta:
- 16 oz bite-size rigatoni pasta
Pesto:
- 8 oz pesto
Arugula:
- 3 cups arugula
Sun-Dried Tomatoes:
- 1 cup sun-dried tomatoes
Cherry Tomatoes:
- 1 cup cherry tomatoes
Shaved Parmesan:
- 1 cup shaved parmesan
Instructions
- Cook the Pasta: Cook the rigatoni pasta according to the package’s instructions.
- Prep Ingredients: While the pasta is cooking, prepare the arugula, sun-dried tomatoes, cherry tomatoes, and shaved parmesan.
- Rinse Pasta: Once the pasta is cooked, rinse it with cold water to halt the cooking process.
- Combine Ingredients: In a large mixing/serving bowl, mix the cooked pasta with all the prepared ingredients.
- Coat with Pesto: Ensure the pasta is well coated with the pesto by mixing thoroughly.
- Add Toppings: Sprinkle extra parmesan, sun-dried tomatoes, or other desired toppings on the salad.
- Serve: Serve and savor the delicious Pesto Rigatoni Pasta Salad with Parmesan!
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Pesto Rigatoni Pasta Salad, Parmesan, Italian pasta salad
