Pasta Salad with Barilla Penne Rigate, Pesto Genovese, Potatoes and Capsicum


    • 160g Barilla Penne Rigate (either classic Blue Box or Gluten Free)
    • 1 jar Barilla Pesto Genovese (naturally Gluten Free)
    • 120g potatoes, diced
    • ½ red capsicum, diced
    • Salt and pepper, to taste
    • Rock salt, for pasta water



    Cook the Pasta and Potatoes: Bring a large pot of water to a boil, season with salt. Combine pasta and potatoes. Cook pasta according to package instructions along with the potatoes.


    Drain: Once Penne is cooked al dente, drain together with the potatoes.


    Combine & Serve: In a large mixing bowl, combine with diced capsicum and Pesto until combine. Plate and serve.

    – buon appetito!

    This recipe is courtesy of Barilla.

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