Sun-Dried Tomato Pasta Salad

Tri-color Rotini

I hope everyone had a happy and safe Fourth of July celebration with lots of delicious food. 🇺🇸 It’s been a while since I posted a new recipe (I’ve taken a little hiatus in the kitchen), and thought I’d share this one I made yesterday. It can be a nice main or side dish, and is yummy both warm or chilled. I kept this pretty simple which made it quick and easy, but you can add your favorite vegetables, and/or chicken or tofu… lots of possibilities. I used tricolor rotini, but feel to go with whatever pasta you’d like (bowtie, penne, small shells, etc.).

The sun-dried tomatoes are used to make a “pesto”, which I decided to do without the use of a food processor. It was a little more work, but I wanted chunkier bits incorporated into the salad and I think it was perfect.

This serves 3-4, so double the ingredients if needed.


  • 6 oz. (about half a box) of tri-color rotini
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 2 tbsp. Parmesan cheese, grated
  • 2 tsp. balsamic vinegar
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 2 oz. goat cheese
  • 6-8 cherry tomatoes, halved or quartered
  • Salt & pepper, to taste
  • Basil, for garnish


  1. Combine your finely chopped sun-dried tomatoes, cheese, garlic, olive oil and balsamic in a bowl and stir very well.
  2. Cook pasta according to package directions.
  3. Drain pasta and reserve some of the cooking liquid.
  4. Toss the pasta with the tomato pesto, and season with salt & pepper, to taste.
  5. Fold in 1 1/2 oz. goat cheese, until melted and well incorporated, and add the cherry tomatoes.
  6. Crumble the remaining goat cheese and sprinkle on top.
  7. Garnish with fresh basil.

Sun-dried Tomato Rotini




Rigatoni Lasagna Pie

Rigatoni Lasagna PIe

One of the things I truly love about Facebook, aside from being able to stay connected to family & friends both near and far, is the food pictures and/or recipes which inspire me to get into the kitchen and try them out. Most recently, a childhood friend posted a photo of her rigatoni pie, and it was seriously so pretty, I had to try to make it for that reason alone (well, it also looked delicious). I searched online and found quite a few recipes, and went with two I wanted to modify. Since I knew this pie was going to be a bit labor-intensive, and in the interest of time, I decided to use store-bought pasta sauce instead of making my own, but by all means, if you make a mean sauce, go ahead and use that. I am thrilled to report that this pie turned out amazing and absolutely scrumptious!


  • 1 lb. rigatoni pasta
  • 1 jar (24 oz.) pasta sauce (I used Bertoli Italian Sausage Garlic & Romano)
  • 1 1/2 cups freshly grated Parmesan cheese, divided
  • 1 cup grated mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 15 oz. ricotta cheese
  • 1 egg
  • 1 tsp basil
  • 1 tsp oregano
Fill up the springform pan with all of your cooked rigatoni
Fill up the springform pan with all of your cooked rigatoni
Ricotta cheese mixture ready to pipe into rigatoni
Ricotta cheese mixture ready to pipe into rigatoni


  1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente (12 minutes for my pasta). Drain the pasta, rinse in cold water and drain again. Stir in 1 tbsp of the olive oil and set aside. (This keeps the pasta from sticking.)
  2. Preheat oven to 350°F.
  3. Gently stir 1 cup of the grated Parmesan cheese into the cooked rigatoni.
  4. Stand the rigatoni up vertically in a greased 9″ springform pan, using the entire pound of cooked pasta.
  5. In a small mixing bowl, combine the ricotta, egg, remaining 1/2 cup Parmesan, basil, and oregano until smooth. Set aside.
  6. Use a pastry bag, or put a zip lock bag inside a tall glass, and fill the bag with the cheese mixture. Close the bag and snip the corner of the bag and pipe a decent amount into each noodle (don’t fill all the way).
  7. After piping the noodles with the cheese mixture, carefully pour about 3/4 of the jar of sauce over the whole top and push down as much as possible. (I wanted to save some sauce to heat up and use later for leftovers.)
  8. Top with the mozzarella and cheddar cheese.
  9. Put the springform pan on a baking sheet and place in the oven. Cook for 20 minutes, or until the cheese has fully melted.
  10. Remove from the oven and allow it to stand in the springform pan for about 15 minutes. Carefully run a knife along the edge of the pan to loosen the pie from the pan, then remove the sides.
  11. Slice the pie and garnish with parsley, if desired.

A piece of the "pie"

Rigatoni Pie

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