Pesto Caprese Pasta Salad

1. 1

   Bring a large pot of salted water to a boil. Cook the rigatoni until just tender. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.

2. 2

   Add the tomatoes, mozzarella, pesto and Parmesan cheese to the pasta. Toss gently. Taste for seasoning, adding salt and pepper if necessary.

3. 3

   If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.

* Per serving · 4 servings · Values may vary.

No additional tips available.