Bocconcini and Rigatoni Salad
Preparation Time: 30 mins
Cooking Time: 30 mins
Meal type:
Main Dishes
Side Dishes
Salads and Salad Dressings
Rating:
FatSecret Members Average Rating
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Flavorful pasta salad side dish.
Ingredients
Directions
- Add 10 cups water to a large pot. Cover and bring to a boil over high heat.
- 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.
- 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.
- 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.
- 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.
- Add reserved pasta water, 2 tbsp butter, roasted veggies and pesto to the pot with the rigatoni. Toss to combine.
- Serve rigatoni, topped with marinated tomatoes and bocconcini. Sprinkle with almonds and parsley. Enjoy!
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Nutritional Summary:
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There are 621 calories in 1 serving of Bocconcini and Rigatoni Salad.
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Calorie Breakdown: 67% fat, 22% carbs, 12% prot. |
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Nutrition Facts
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%
Calorie Breakdown:
Carbohydrate (21%)
Fat (67%)
Protein (12%)
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*Based on an RDI of 2000 calories
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