Lemon rigatoni salad

I made a pasta salad to serve with the garlic and herb ready roast chicken I bought from Waitrose for dinner this evening. I used a Barefoot Contessa recipe (lemon fusili) but modified it slightly using rigatoni.


  • 200g rigatoni
  • 1 small tub of single cream (100ml)
  • juice of half a lemon
  • 1 tsp zest of lemon
  • a good handful of cherry tomatoes, halved
  • a sprinkle of parmesan cheese
  • 2 cloves of garlic
  • olive oil
  • salt and pepper to taste
  • 2 tbsp aubergine pesto
  • a packet of rocket leaves


  • Boil a pot of water – once boiled, add in the rigatoni and cook as per the instructions on the packet
  • Heat 2 tbsp oil in a pan
  • Add the garlic and stir for 10 seconds
  • Pour in the cream, followed by the lemon zest
  • Add in the lemon juice, salt and pepper to taste and leave to cook for 5 minutes
  • Drain the pasta and toss it into the pan containing the cream
  • Give the pasta a good mix and transfer into a bowl
  • Add in the cherry tomatoes, rocket leaves, tomatoes and parmesan
  • Serve as a side or as a main dish

The pasta salad was very easy to make and was a delicious accompaniment to the roast chicken. The lemon sauce in the pasta was very tasty and I can see this dish making a regular appearance on our meal plans in the summer.


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