Homemade Rigatoni Pasta Salad with Tomato Sauce, Cherry Tomatoes, Black Olives & Fresh Basil
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
12 oz rigatoni pasta
1 pint cherry tomatoes, halved
1/2 cup whole black olives, pitted
1/4 cup fresh basil leaves, torn or chopped
1 1/4 cups tomato basil sauce (or marinara for a deeper flavor)
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp dried oregano
Salt and freshly cracked black pepper, to taste
Optional: Grated Parmesan for serving
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the rigatoni according to package directions until al dente (firm to the bite).
Drain and rinse under cool water to stop cooking, then set aside.
2. Warm and Flavor the Sauce
In a skillet over medium heat, warm olive oil.
Stir in tomato sauce, garlic powder, and oregano.
Simmer for 5 minutes to enhance flavor. Let it cool slightly before combining with pasta.
3. Assemble the Salad
In a slightly worn metal mixing bowl, add the cooked rigatoni, halved cherry tomatoes, whole black olives, and fresh basil.
Pour the warm tomato sauce over the top and toss gently with tongs until everything is evenly coated and glossy.
Season with salt and cracked black pepper to taste.
4. Finishing Touches
Let a few sauce splatters naturally hit the rim of the bowl for that homey, authentic presentation.
Serve warm or chilled, garnished with extra basil or a sprinkle of Parmesan if desired.
Scene Styling Tip
Recreate the cozy home kitchen vibe by placing your bowl on a well-used wooden countertop, next to a jar of olives with a drip, a dish towel with a faint stain, and a cutting board showing fresh tomato smudges. Let soft daylight pour in from the side to catch the glossy shine of the sauce and the pop of red and green from the tomatoes and basil.
This pasta salad is perfect for picnics, potlucks, or just a no-fuss, flavor-packed weeknight dinner. Enjoy the burst of fresh tomato and basil with every bite!