Rigatoni And Broccoli Salad
A vibrant and flavorful pasta salad combining tender rigatoni, fresh broccoli, juicy tomatoes, tuna, and a tangy balsamic vinaigrette, perfect for a light, satisfying meal or side dish.
Ingredients
Instructions
- Drop the broccoli into a kettle of boiling salted water and cook until tender, about five minutes.
- Drain the broccoli well.
- In the same kettle of boiling water, cook the rigatoni until tender, about 10 minutes.
- Drain the rigatoni and run briefly under cold water.
- Drain the rigatoni well.
- Put the rigatoni in a large mixing bowl.
- Add the cooked broccoli, tomatoes, drained tuna, balsamic vinegar, olive oil, red pepper flakes, and parsley to the rigatoni.
- Season with salt and freshly ground pepper to taste.
- Toss everything well to combine.
- Serve at room temperature.
Tips & Substitutions
For a lighter version, substitute whole wheat rigatoni and add some sliced bell peppers for extra crunch. If you prefer a vegetarian option, replace the tuna with chickpeas or white beans. To enhance the flavors, let the salad sit for at least 30 minutes before serving. This dish can be made ahead of time, making it perfect for meal prep or a picnic.
Serving Suggestions
This Rigatoni and Broccoli Salad is delicious on its own but can be served as a side dish alongside grilled chicken or fish. It pairs beautifully with Tuna Tart or other Mediterranean recipes for a complete meal. For added flavor, sprinkle with grated Parmesan cheese or serve with a crusty baguette to soak up the dressing.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm it in the microwave, but for the best texture, serve it cold or at room temperature. The flavors will continue to meld, making it even tastier after a day in the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Rigatoni And Broccoli Salad contains roughly 232 calories, with 20g protein, 35g carbohydrates, and 5g fat. It is an excellent source of iron (153% of the Daily Value), vitamin C (90% of the Daily Value), and potassium (71% of the Daily Value). Note that it is relatively high in sodium, at 1449mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare this salad a day in advance. Just keep it stored in the refrigerator. The flavors will deepen, and it'll be even more delicious when served chilled. Just remember to toss it gently before serving to redistribute the dressing.
What can I substitute for tuna in this recipe?
If you prefer not to use tuna, consider substituting it with canned chickpeas or white beans for a plant-based protein option. You could also use shredded cooked chicken or grilled shrimp if you want to stick with seafood recipes.
How can I make this dish gluten-free?
To make this Rigatoni and Broccoli Salad gluten-free, simply use gluten-free pasta made from brown rice or quinoa. The rest of the ingredients are naturally gluten-free, making it an easy adaptation to fit dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).