Cilantro Pesto Rigatoni Salad

Get ready for delicious Rigatoni! This make-ahead salad is rich and colorful and perfect for a BBQ. The pine nuts and the black olives add that special touch. Serve it with hot grilled ribs!

Cilantro Pesto Rigatoni Salad


For 6 people

  • 16 ounce(s) rigatoni or other small pasta
  • 1/2 cup(s) olive oil
  • 1 cup(s) fresh cilantro leaves, washed, loosely packed
  • 2 cloves garlic, crushed
  • 1/4 teaspoon(s) dried oregano leaves
  • 1/4 cup(s) pine nuts
  • 4 ounce(s) sliced black olives
  • 1 dash(es) salt to taste
  • 1 dash(es) ground pepper to taste


Cook rigatoni according to package directions, and drain well. In blender mix oil, cilantro, garlic and oregano until smooth. Toss pasta with dressing; toss in pine nuts and olives; season to taste with salt and pepper. Cover and refrigerate. Toss again before serving.

Nutrition facts

  • Kcal: 509.23 kcal
  • Fibers (g): 2.99g
  • Sodium (mg): 171.06mg
  • Carbs: 58.54g
  • Fat: 26.2g
  • Saturated fat (g): 2.76g
  • Proteins: 10.23g