Description
This Pesto Rigatoni Pasta Salad with Parmesan is the perfect easy dinner with tons of leftovers. It is quick to make and uses simple and nutritious ingredients.
Ingredients
Scale
- 16 oz bite size rigatoni pasta
- 8 oz pesto
- 3 cups arugula
- 1 cup sun dried tomatoes
- 1 cup cherry tomatoes
- 1 cup shaved parmesan
Instructions
- Step: Cook the pasta of your choice according to the package’s instructions
- Step: While the pasta is cooking, prep the other ingredients
- Step: Once the pasta is cooked, rinse with cold water to stop the cooking process
- Step: Add the pasta to a large mixing/serving bowl and combine with all of the other ingredients
- Step: Mix until fully combined and the pasta should be well coated with the pesto
- Step: Add any extra parmesan, sundried tomatoes or other toppings on top
- Step: Serve and enjoy!
Notes
The sun dried tomatoes add great acidity while the parmesan has a nice bite, bringing it all together.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner, Lunch, Side Dish, Snack
- Method: Mixing
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 20 mg
Keywords: basil pasta, easy dinner recipe, easy lunch recipe, easy pasta recipe, Healthy Pasta Dish, healthy pasta salad, pesto pasta, sun dried tomatoes, vegan pesto