A crunchy crouton topping adds satisfying crunchy to this rigatoni pasta salad recipe that's wonderful as a dinner side dish (but is also filling enough to be a meal itself). The entire rigatoni recipe comes together in just 25 minutes.




  • In a Dutch oven cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking. Reserve 3/4 cup of the pasta cooking water. Drain pasta and broccoli; return to pan.

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  • Meanwhile, in a large bowl combine beans, garlic, and 3 tablespoons of the oil. Mash about 1/2 of the bean mixture. Stir in basil, pasta water, and salt. Stir into pasta and broccoli in Dutch oven. Cover and keep warm.

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  • For croutons, in a large skillet heat remaining oil over medium heat. Add bread cubes and crushed red pepper. Cook and stir 1 to 2 minutes until crisp. Top pasta with croutons and, if desired, basil.

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Nutrition Facts

456 calories, 15 g fat (2 g saturated fat, 2 g polyunsaturated fat, 10 g monounsaturated fat), 0 mg cholesterol, 601 mg sodium, 70 g carbohydrates, 9 g fiber, 3 g sugar, 17 g protein.


1 Ratings
  • 5 Rating Star 1