Barilla® Mezzi Rigatoni

with Fresh & Sundried Tomatoes, Black Olives & Toasted Walnuts

Blue Box Mezzi Rigatoni

Made with

Barilla Mezzi Rigatoni

  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 8 people

  • 1 box Barilla® Mezzi Rigatoni
  • 6 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 1 cup sun-dried tomatoes
  • 2 plum tomatoes diced
  • ½ cup black olives sliced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • salt and black pepper to taste
  • 1 cup toasted walnuts chopped
  • 2 tablespoons parsley chopped


  • Bring a large pot of water to a boil and cook pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down.
  • In a blender combine mustard, red wine vinegar salt, pepper and parsley and puree, then slowly drizzle in the remaining olive oil to make the vinaigrette.
  • In a large bowl combine the fresh and sun dried tomatoes and olives, season with salt and pepper to taste.
  • Add the pasta and stir to combine.
  • Before serving add toasted walnuts.
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