Bocconcini and Rigatoni Salad

Bocconcini and Rigatoni Salad

Flavorful pasta salad side dish.
Yields Preparation Time Cooking Time
2 30 mins 30 mins

Ingredients

Directions

1. Add 10 cups water to a large pot. Cover and bring to a boil over high heat.
2. While water comes to a boil, halve the zucchini lengthwise, then cut into 1/2 inch thick half-moons. Peel and cut onion in 1/4 inch slices.
3. Toss zucchini and onions with 1 tbsp oil, salt and pepper, on an unlined baking sheet. Broil on high in the middle of the oven for 8-10 minutes, until charred. Note: Stir halfway.
4. Halve the tomatoes and cut bocconcini into quarters. Whisk together vinegar, 1/4 tsp salt and 1/4 tsp sugar in a large bowl. Add the tomatoes and bocconcini and set aside to marinade.
5. Add rigatoni to boiling water, cook uncovered 10-12 minutes. Reserve 1/4 cup pasta water, then drain and return rigatoni to the same pot, off heat.
6. Add reserved pasta water, 2 tbsp butter, roasted veggies and pesto to the pot with the rigatoni. Toss to combine.
7. Serve rigatoni, topped with marinated tomatoes and bocconcini. Sprinkle with almonds and parsley. Enjoy!

Nutritional Summary

There are 621 calories in 1 serving of Bocconcini and Rigatoni Salad.
Calorie Breakdown: 67% fat, 22% carbs, 12% prot.
Nutrition Facts
Serving Size per serve
Amount Per Serving
Calories
621
 
% Daily Values*
Total Fat
47.03g
60%
Saturated Fat
17.003g
85%
Trans Fat
0g
Polyunsaturated Fat
1.79g
Monounsaturated Fat
10.755g
Cholesterol
67mg
22%
Sodium
1768mg
77%
Total Carbohydrate
34.4g
13%
Dietary Fiber
5.6g
20%
Sugars
9.3g
Protein
18.38g
Vitamin D
-
Calcium
268mg
21%
Iron
1.89mg
11%
Potassium
556mg
12%
Vitamin A
235mcg
26%
Vitamin C
36.5mg
41%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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