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Pesto Rigatoni Pasta Salad with Parmesan Recipe

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4.4 from 50 reviews

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

Description

Pesto Rigatoni Pasta Salad with Parmesan is a vibrant and flavorful cold pasta salad featuring tender rigatoni coated in fresh basil pesto, complemented by juicy cherry tomatoes, creamy mozzarella pearls, roasted red peppers, tangy lemon juice, and topped with plenty of Parmesan cheese and toasted pine nuts. Perfect as a refreshing side dish for summer gatherings, potlucks, picnics, or a quick lunch.

Ingredients

Pasta & Sauce

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

Vegetables & Cheese

  • 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

Garnish

  • 2 tablespoons toasted pine nuts
  • Additional Parmesan cheese and fresh basil for garnish (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package directions until al dente, about 9-11 minutes.
  2. Cool the Pasta: Drain the pasta and rinse briefly under cold water to stop the cooking process and cool it down. Drain thoroughly to remove any excess water.
  3. Combine Pasta and Pesto: Transfer the cooled pasta to a large mixing bowl. Add the basil pesto and lemon juice, then toss until the pasta is evenly coated with the sauce.
  4. Add Vegetables and Cheese: Gently fold in the halved cherry tomatoes, mozzarella pearls, grated Parmesan, chopped roasted red peppers, sliced red onion, fresh chopped basil, and toasted pine nuts.
  5. Season: Season the salad with black pepper and add salt to taste, tossing carefully to combine all ingredients without breaking the cheese pearls or squashing the tomatoes.
  6. Chill: Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld and develop.
  7. Garnish and Serve: Just before serving, garnish with additional Parmesan cheese and fresh basil leaves for extra flavor and presentation.

Notes

  • Allow the pasta to cool completely before tossing with pesto to preserve the fresh basil flavor and prevent it from wilting.
  • If the salad feels dry after chilling, add an extra tablespoon or two of pesto and toss gently.
  • For a heartier meal, add grilled chicken or chickpeas for extra protein.
  • Use freshly grated Parmesan cheese for better texture and taste compared to pre-shredded versions.
  • Store leftovers tightly covered in the refrigerator and consume within 3 days for optimal freshness.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad, Side Dish, Pasta Salad, Lunch
  • Method: Stovetop
  • Cuisine: Italian, Mediterranean

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