Pesto Rigatoni Pasta Salad with Parmesan
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
- 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
- Cook the pasta of your choice according to the package's instructions
- While the pasta is cooking, prep the other ingredients
- Once the pasta is cooked, rinse with cold water to stop the cooking process
- Add the pasta to a large mixing/serving bowl and combine with all of the other ingredients
- Mix until fully combined and the pasta should be well coated with the pesto
- Add any extra parmesan, sundried tomatoes or other toppings on top
- Serve and enjoy!
Nutrition
Calories: 325kcal