Description
A refreshing vegetarian pasta salad featuring the bold flavors of tomato and olive tapenade.
Ingredients
Scale
- 1 pound cooked rigatoni pasta, gluten-free
- 1/2 pound cherry tomatoes, halved
- 3 oz grated parmesan cheese
- 3 oz olive tapenade
- 3 oz chopped sun-dried tomatoes
- 1 garlic clove, minced
- 1/2 cup freshly chopped basil
- 1/21/2 teaspoon salt, or to taste
- 1/21/2 teaspoon fresh cracked pepper, or to taste
- 3 tablespoons apple cider vinegar
- 6 tablespoons extra virgin olive oil
Instructions
- Cook the Pasta: Start by cooking your gluten-free rigatoni pasta until it is al dente and has a nice bite to it. It should feel firm against your bite, not mushy. Rinse it under cold water promptly to stop further cooking. This step is crucial; overcooking will lead to a soggy salad that will not hold together.
- Mix the Tapenade: In a large mixing bowl, combine your olive tapenade, halved cherry tomatoes, and any other toppings you have chosen. Ensure you do not add too much liquid, or the tapenade will become watery and not cling to the pasta as desired.
- Combine Pasta and Toppings: Add the cooled pasta to the bowl with the tapenade mixture and gently toss. The pasta should look well coated and vibrant, with the juicy tomatoes peeking through. Use a light hand to avoid breaking the pasta as you mix.
- Drizzle Olive Oil: Pour a small drizzle of extra virgin olive oil over the salad. The oil adds a nice sheen and helps everything stick together, infusing the salad with flavor. Start with a small amount to avoid making your salad greasy.
- Season to Taste: Add salt and fresh cracked pepper to taste and mix lightly again. Tasting a small portion at this stage will help you adjust the seasoning as needed. A bland salad can throw off the whole dish, making this step key.
- Chill and Serve: Let the pasta salad sit in the refrigerator for a short while to allow the flavors to meld. When you are ready to serve, give it another quick stir. If the salad appears a bit dry after chilling, add a splash of vinegar or more olive oil to refresh the dish before serving.
Notes
- Storage Tips: Store leftovers in the refrigerator in a sealed container at temperatures below 40 degrees F for up to 1-2 days. After that, the pasta texture may degrade and become mushy.
- Expert Tips: If the pasta turns out mushy, ensure to cook it al dente and rinse with cold water right away to maintain a firmer texture. For a salad that tastes flat after refrigeration, a drizzle of olive oil or splash of vinegar before serving can refresh the flavors nicely. Ensure the pasta is thoroughly coated with the dressing to help the ingredients stick well. Check the seasoning if not serving immediately to maintain flavor integrity. If the salad tastes overly salty, add more freshly chopped tomatoes to balance the flavors.
- Reheating Instructions: Refrigerate as this salad is served cold. It does not require reheating.
- Serving Suggestions: Pair with grilled vegetables for a complete meal. Serve alongside a light protein such as grilled chicken or tofu. Garnish with extra basil for a fresh touch.
- Recipe Variations: You can substitute any pasta type you prefer for the rigatoni used in this recipe. For added veggies, incorporate grilled zucchini or bell peppers. Include chickpeas for added protein. Swap out the parmesan for a vegan alternative if desired.
- Ingredient Notes: Choose ripe cherry tomatoes for the best flavor. Sun-dried tomatoes should be packed in oil for optimal taste and texture. Select high-quality olive tapenade for more depth of flavor. Fresh basil is recommended for the best aroma and taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg