Rigatoni Pasta Salad With Veggies (No Mayo)
Easy mayonnaise-free 25-minute recipe for rigatoni pasta salad tossed with sautéed veggies, fresh herbs, walnuts, and capers—perfect for easy meals or picnics!
Servings: 8
Calories: 236kcal
Equipment
Ingredients
Pasta
- 8 ounces rigatoni pasta can use penne or rotini (about 3 cups/ ½ a box)
- 3 tablespoons olive oil divided
- ½ cup walnuts coarsely chopped or slivered almonds
- 2 teaspoon minced garlic 2 garlic cloves
- 2 scallions thinly sliced
- 1 cup bell pepper, thinly sliced any color
- 1 large zucchini, thinly sliced or 2 medium
- 1 cup cherry or grape tomatoes halved
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½-1 teaspoon crushed red pepper flakes adjust to taste (skip for mild)
- ½ teaspoon dried basil or Italian seasoning mix
- 3 tablespoons capers drained
For Finishing
- 2 tablespoons fresh lemon juice (1 large lemon) or 2 tablespoon apple cider vinegar
- ¼ cup grated parmesan
- 1 cup fresh herbs any combination of parsley, mint, dill, cilantro or basil
Instructions
- Cook pasta in the Instant Pot by adding 4 cups water, ½ teaspoon salt, 1 teaspoon olive oil and pasta to the pot. Give it a stir and close the lid. Cook for 5 minutes at high pressure. (Check pasta cooking time chart for other shapes). Wait 5 minutes, then release pressure manually. Drain pasta and set aside. Alternatively, cook pasta in a large pot of salted water with 1 teaspoon olive oil, as per package directions, or until it is cooked all the way. Drain and set aside.
- Heat 2 tablespoons olive oil in a large pan over medium heat. Add walnuts and saute them till light golden brown (about 45 seconds). Remove the nuts and transfer to a paper-towel lined plate. Set aside for later.
- Add the remaining 1 tablespoon of olive oil. Reserving 2 tablespoons for garnish, add the thinly sliced green onions, bell pepper along with salt, pepper, red pepper flakes and dried basil. Stir and saute for 2 minutes.
- Add zucchini along with tomatoes, capers, minced garlic and saute another 3-4 minutes, until the zucchini softens a bit. Turn off the heat.
- Add cooked pasta to the pan. Add lemon juice, reserved green onions and toss everything until well combined. Check for seasoning and add more salt and pepper if needed.
- Add the grated or shaved parmesan cheese, toasted walnuts and chopped herbs. Toss until well combined. Transfer to a serving bowl and serve with extra grated or shaved parmesan cheese on the side.
Video
Notes
- Cook Pasta Al Dente: Slightly undercooking the rigatoni helps it hold up better in the salad and absorb more flavor from the dressing.
- Cool Pasta Before Mixing: Let the pasta cool for 10–15 minutes before tossing it with veggies and herbs to prevent wilting or sogginess. After cooking, toss them with a drizzle of olive oil to prevent sticking.
- Sauté for Flavor: Lightly sautéing the vegetables enhances their natural sweetness and adds depth—don’t skip this step!
- Use Good Olive Oil: A high-quality extra-virgin olive oil makes a significant difference in flavor, as it serves as the base of the dressing.
- Add Walnuts at the End: For the best crunch, mix in walnuts just before serving or keep them separate when storing leftovers.
- Play around with ingredients: Customize the salad by adding other vegetables, such as broccoli, cauliflower, carrots, onions, and mushrooms. You could also mix in a protein like hard-boiled egg, chickpeas, cooked bacon bits, shredded chicken, or ham.
- Make it seasonal: During summer, add squash, asparagus, or green beans to boost the flavors. For fall, add winter squash, pumpkin, carrots, or Brussels sprouts.
- For Vegan Pasta Salad: Turn this recipe into a vegan pasta salad by either omitting the parmesan cheese or using dairy-free parmesan instead.
Nutrition
Calories: 236kcal | Carbohydrates: 27g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 291mg | Potassium: 347mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1488IU | Vitamin C: 48mg | Calcium: 74mg | Iron: 2mg