Description
A refreshing Italian-inspired salad combining chewy pasta, tangy lemon vinaigrette, and vibrant herbs. Perfect for picnics or warm-weather meals, this dish balances acidity, crisp vegetables, and smoky roasted peppers with fresh greens and aromatic herbs.
Ingredients
Whole wheat rigatoni pasta 12 oz (340g)
Extra virgin olive oil 3 tablespoons (split as needed)
Leeks 2 large, white and green parts separated
Cherry tomatoes 3 cups, halved
Roasted red peppers 2 cups, chopped
Celery 2 stalks, sliced
Radishes 2 medium, thinly sliced
Fresh parsley 1 cup chopped
Fresh basil 1 cup chopped
Lemon juice 2 tablespoons
Red wine vinegar 1 tablespoon
Garlic 2 cloves, minced
Dijon mustard 1 teaspoon (alcohol-free variant if needed)
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to boil. Add rigatoni and cook al dente according to package instructions. Drain and toss with 1 tablespoon olive oil.
While pasta cooks, sauté sliced leeks in 1 tablespoon olive oil until softened, about 4-5 minutes. Set aside.
In a bowl, whisk together lemon juice, red wine vinegar, Dijon mustard, minced garlic, 1 tablespoon olive oil, salt, and pepper. Adjust acidity to taste.
In a large mixing bowl, combine cooked pasta, sautéed leeks, cherry tomatoes, roasted peppers, celery, radishes, and chopped herbs. Pour dressing over the mix and toss gently to coat.
Serve chilled or at room temperature. Garnish with additional herbs if desired.
Notes
Substitute green onions for leeks if preferred. Roast red peppers: char under broiler or on stovetop until blistered, then peel and chop. Herb mixture can be prepped 1-2 days in advance. Store leftovers in an airtight container for up to 24 hours.
- Prep Time: 25
- Cook Time: 10
- Category: Holiday Recipes
- Method: Stir-frying/Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg