Barilla Penne Rigate Salad with Pesto Genovese

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Ingredients 2 Servings

Ingredients for 2 people      
  • 160g Barilla® Penne Rigate
  • 1⁄2 Jar of Barilla® Pesto Genovese
  • 100g Cherry tomatoes, washed, quartered
  • 80g Yellow pepper
  • 1 Carrot
  • 1 Spring onion, thinly sliced
  • 1 Celery stick, thinly sliced
  • 1 Tablespoon extra virgin olive oil (evoo)
  • Salt and pepper to taste


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  • Boil the Penne Rigate in salted boiling water according to the package instruction. When they are cooked, strain carefully and cool down just leaving pasta on a tray with a little of extra virgin olive oil
  • At the same time cut the bell pepper, peel and cut the carrot and the celery
  • Cut the spring onion
  • Saute them all with a little of evoo and the chopped spring onions
  • Put the Penne Rigate in a bowl, add all the veggies
  • Toss with the Pesto Genovese and serve at room temperature
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