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–+ servings
Pesto Rigatoni Pasta Salad

Pesto Rigatoni Pasta Salad: Quick, Fresh, and Flavorful Delight

A vibrant Pesto Rigatoni Pasta Salad, quick to prepare and customizable, perfect for a busy weeknight dinner.
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Prep Time 10 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz bite size rigatoni pasta can substitute with lentil or chickpea pasta
  • 1 cup pesto store-bought or homemade
  • 3 cups arugula can swap for spinach
  • ½ cup sun-dried tomatoes fresh tomatoes can be used
  • 1 cup cherry tomatoes halved
  • ½ cup shaved parmesan nutritional yeast can be a substitute
For Serving and Storage
  • optional toppings grilled chicken, chickpeas, or nuts
  • storage container airtight for fridge storage

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Boil a large pot of salted water and cook the rigatoni pasta until al dente, about 8–10 minutes, and drain.
  2. Rinse the drained rigatoni under cold water to halt cooking, ensuring it's evenly cooled.
  3. In a mixing bowl, combine the cooled rigatoni with pesto and fold until well-coated.
  4. Add arugula, sun-dried tomatoes, and cherry tomatoes; mix gently to combine.
  5. Sprinkle shaved parmesan over the salad and toss to combine all ingredients.
  6. Adjust flavors with more pesto, salt, or pepper as desired and serve immediately or chill before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 300mgPotassium: 350mgFiber: 4gSugar: 3gVitamin A: 1200IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Perfect for meal prep; flavors deepen when chilled. Store in an airtight container for up to 5 days.

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