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Pesto Rigatoni Pasta Salad with Parmesan Recipe

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4.3 from 23 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Pesto Rigatoni Pasta Salad with Parmesan is a refreshing and vibrant cold pasta salad combining tender rigatoni pasta with aromatic basil pesto, juicy cherry tomatoes, creamy mozzarella pearls, and a generous sprinkle of Parmesan cheese. Enhanced with roasted red peppers, red onion, fresh basil, and toasted pine nuts, this easy-to-make dish is perfect for summer gatherings, potlucks, picnics, or a quick lunch, delivering fresh Mediterranean flavors in every bite.

Ingredients

Dry Ingredients

  • 12 ounces rigatoni pasta
  • ½ teaspoon salt (for pasta water)

Sauce and Seasonings

  • ¾ cup basil pesto
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon black pepper
  • Salt, to taste

Vegetables and Dairy

  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mozzarella pearls
  • ½ cup grated Parmesan cheese
  • ½ cup roasted red peppers, chopped
  • ¼ cup red onion, finely sliced
  • ¼ cup fresh basil, chopped

Nuts

  • 2 tablespoons toasted pine nuts

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente, about 9-11 minutes.
  2. Cool the Pasta: Drain the pasta and rinse briefly under cold water to halt cooking and cool it. Drain thoroughly to remove excess water.
  3. Combine with Pesto: Transfer the cooled rigatoni to a large mixing bowl. Add the basil pesto and fresh lemon juice, then toss until the pasta is evenly coated with the sauce.
  4. Add Fresh Ingredients: Gently fold in cherry tomatoes, mozzarella pearls, grated Parmesan, chopped roasted red peppers, finely sliced red onion, chopped fresh basil, and toasted pine nuts, ensuring an even distribution.
  5. Season: Season the salad with black pepper and add salt to taste, adjusting as needed.
  6. Chill: Cover the bowl and refrigerate the pasta salad for at least 30 minutes, allowing the flavors to meld and the salad to chill thoroughly.
  7. Serve: Just before serving, garnish with additional Parmesan cheese and fresh basil leaves for an extra burst of flavor and presentation.

Notes

  • Allow the pasta to cool completely before mixing with pesto to preserve the fresh basil flavor.
  • If the salad feels dry after chilling, toss with an additional tablespoon or two of pesto.
  • For a protein boost, add grilled chicken to transform this salad into a main dish.
  • Using freshly grated Parmesan cheese rather than pre-shredded enhances flavor and texture.
  • Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian, Mediterranean

Find it online: https://sarasplate.com/pesto-rigatoni-pasta-salad-with-parmesan-recipe/