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This rigatoni pasta salad recipe is a bright, fresh, and tasty appetizer loaded with chopped veggies, feta cheese, and an easy homemade red wine vinaigrette dressing. A favorite summer pasta salad recipe to bring to a cookout, tailgate, potluck, or BBQ!

This easy pasta salad with thick rigatoni noodles is easy to make ahead of time. This is one crowd pleaser pasta salad that everyone will love. It’s a great vegetarian side dish, and can easily be made vegan, dairy or gluten free!

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Rigatoni is one of my favorite pasta shapes – it’s thick, filling, and so great in pasta salads! This rigatoni pasta salad is a bright, tangy, and a fresh take on classic pasta salads. The fresh vegetables add flavor, and are so good tossed with an easy garlicky homemade pasta salad dressing.

I normally make pasta salads with medium or short pastas, but I couldn’t resist switching it up and using a broad thick noodle like rigatoni. It makes the perfect vehicle for the chopped veggies, so you get a delicious crunch in every bite.

This Rigatoni Pasta Salad Recipe Is

Bright
Tangy
Vibrant
Loaded with Flavor
Fresh
Simple to Make
Vegetarian

rigatoni pasta salad recipe a bright and fresh side dish with rigatoni pasta vegetarian

What Are Rigatoni Noodles?

Rigatoni pasta is a long broad tube-shaped pasta which has ridges. The word rigatoni in Italian comes from the word “rigato” which means ridged.

Rigatoni is traditionally used with a thick hearty ragu sauce, and can be a great choice for meat-based pasta sauces as well. I love using it in this pasta salad, as it’s great to load onto a fork with fresh vegetables and the ridges capture each bite of the tangy vinaigrette.

What’s In This Pasta Salad with Rigatoni?

See the recipe card below for full ingredient amounts and recipe instructions!

Rigatoni Pasta – I used regular durum semolina rigatoni pasta, but you can use a whole wheat or gluten free version if desired. Make sure you use one that fits in with your dietary needs.
Cucumber
Tomatoes
Carrots
Roasted Bell Pepper – I used a roasted red pepper for color, but you can add yellow or green if desired.
Good Extra Virgin Olive Oil
Kalamata Olives
Red Wine Vinegar: I used red wine vinegar for the marinade to give this dish a really nice bright Mediterranean flavor – for that, red wine vinegar is my go-to!
Oregano: a spice I always put in my pasta salads! This dried oregano has a bright and earthy flavor, and goes so well with the fresh crunchy vegetables.
Salt & Pepper
Parsley
Feta Cheese – I used a crumbled feta for this recipe, but you can also use a block of feta cheese, mashed with a fork before adding to the salad.

rigatoni salad recipe big pasta salad with rigatoni ridged noodles in a homemade italian vinaigrette

How Do I Make this Rigatoni Salad with Vegetables?

Boil a large pot of salted water, and cook rigatoni according to package. Drain and rinse noodles under cold water to stop them cooking. Set aside.
Dice the cucumber and tomatoes, cut the carrots into matchsticks, slice the roasted peppers into fine bite-sized ribbons, chop the parsley and olives, and add all veggies to a bowl.
In a separate bowl, mix the dressing ingredients together.
Add the pasta, and dressing – toss well to coat all the ingredients together. Garnish with extra parsley and feta cheese if desired.
For leftovers – I like to take a quart sized mason jar, fill half with pasta salad, and half with fresh spinach and enjoy for a quick and easy lunch!

Dietary Modifications

This recipe is vegetarian. To make vegan or dairy free, you can omit the feta cheese or use a plant-based substitute.
To make this gluten free, ensure you use a certified gluten free pasta and dressing ingredients. Always check labels to ensure all ingredients are certified gluten free before using.

Fresh Salads with Rigatoni Pasta You’ll Make Again & Again

We absolutely love big bold salads, with fresh flavors and bold dressings. This rigatoni pasta salad is the perfect combination of savory with pops of sweetness from the fresh veggies, herbs, and homemade dressing.

There are NO boring salads here, we bring our best ingredients to each & every salad pairing. Some are light and delicate, some are hearty and satisfying. Browse through all our trending salad recipes to find your next favorite.

rigatoni salad with tomatoes feta cheese roasted red peppers carrots and olives and cucumbers with a homemade greek vinaigrette

More Easy Vegetarian Pasta Salad Recipes You’ll Love

Arugula Pasta Salad Recipe

Creamy Cottage Cheese Pasta Salad

Italian Bowtie Pasta Salad Recipe

Dill Pickle Pasta Salad

Caprese Pesto Pasta Salad

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Rigatoni Pasta Salad

Kelly Jensen

This rigatoni pasta salad recipe is a bright, fresh, and tasty appetizer loaded with chopped veggies, feta cheese, and an easy homemade red wine vinaigrette dressing. A favorite summer pasta salad recipe to bring to a cookout.

5 from 3 votes

Print Recipe Pin

Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer, Pasta, Salad, Side Dish

Cuisine American

Servings servings

Calories 442 kcal

Equipment

Mixing Bowl
Large Pot

Ingredients

For the Rigatoni Pasta Salad

1 16 ounce box rigatoni
8 ounces cherry tomatoes sliced
1 medium carrot chopped into matchsticks
1 cucumber diced
1/2 cup kalamata olives drained
1/4 cup roasted red peppers
1 cup feta cheese crumbled
1 cup fresh parsley chopped

For the Dressing

1/3 cup olive oil
1/4 cup sunflower oil
1/3 cup red wine vinegar
2 tablespoons sugar
1 teaspoon oregano
2 cloves garlic pressed or finely minced
1/4 teaspoon Sea Salt

Instructions

Boil a large pot of salted water, and cook rigatoni according to package. Drain and rinse noodles under cold water to stop them cooking. Set aside.
Dice the cucumber, slice the cherry tomatoes, cut the carrots into matchsticks, slice the roasted peppers into fine bite-sized ribbons, chop the parsley and olives, and add all veggies to a bowl.
In a separate bowl, mix the dressing ingredients together.
Add the pasta, and dressing – toss well to coat all the ingredients together. Garnish with extra parsley and feta cheese if desired.
For leftovers – I like to take a quart sized mason jar, fill half with pasta salad, and half with fresh spinach and enjoy for a quick and easy lunch!