Description
This refreshing Pesto Pasta Salad combines al dente rigatoni with vibrant basil pesto, sweet green peas, tangy feta cheese, and crunchy pecans. Perfect for quick summer lunches or as a flavorful side dish, this salad is easy to prepare and ideal for make-ahead meals.
Ingredients
Scale
Salad Ingredients
- 1 (16-oz) box rigatoni pasta
- ¾ cup prepared basil pesto
- 1 cup frozen green peas
- 1 cup crumbled feta cheese
- ½ cup chopped pecans
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente, usually around 10-12 minutes. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool it down.
- Combine Ingredients: In a large mixing bowl, add the cooled pasta, prepared basil pesto, frozen green peas, crumbled feta cheese, and chopped pecans. Gently toss all ingredients together until the pasta is evenly coated and the components are well distributed.
- Chill: Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator. Allow the salad to chill for at least 2 hours to let the flavors meld and the peas to fully thaw before serving.
Notes
- You can substitute rigatoni with other pasta shapes like penne or fusilli.
- For added freshness, consider stirring in some halved cherry tomatoes or sliced cucumbers before serving.
- To make it vegan, replace feta cheese with a plant-based alternative and ensure pesto is dairy-free.
- Chop pecans coarsely for extra crunch or toast them lightly to enhance their flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
