One Pot Penne Rigate with Vegetable Salad

I love one pot meals. Less tidying up after a meal is always a good thing. Pasta has a bad rap because of its high carb content. One way of making a carb meal healthier is the addition of vegetables. If the vegetables are raw and crunchy, that’s even better. It not only gives the dish a different texture, its full of goodness too. This dish is versatile. I used canned tomatoes but fresh tomatoes can be used too for the recipe. Also any fresh or dry herbs can be substituted depending on availability @sarchakra


  • Penne Rigate 1 package
  • Onion ½, finely chopped
  • Garlic 3 cloves, grated
  • Olive oil 3 tbsp, divided
  • Black pepper 2 tsp, crushed
  • Crushed/chopped tomatoes 1 can
  • Dried Basil 1 tsp
  • Dried Thyme 1 tsp
  • Oregano 1 tsp
  • Mascarpone cheese 4 tbsp
  • Parmesan ¼ cup

Vinaigrette dressing

  • Olive oil 4 tbsp
  • White wine vinegar 3 tbsp
  • Garlic powder 2 tsp
  • Paprika 2 tsp
  • Oregano 1 tsp


  • Mixed mini peppers chopped ½ cup
  • Mini Cucumber ½ cup, chopped
  • Carrots ½ cup, chopped
  • Olives ¼ cup chopped
  • Onion ¼ cup, chopped
  • Medley tomatoes ½ cup, halved


  • Heat olive oil. Sauté onion and garlic till soft.
  • Pour in 1 can of finely chopped tomatoes. Season with salt and pepper.
  • Add the herbs: basil, thyme and oregano.
  • Add 2 cups of water. Pour the penne in.
  • Stir. The pasta should be submerged in the liquid.
  • Cook uncovered on a medium flame for 11 mins.
  • When the pasta is done it should have absorbed the liquid.
  • Stir in mascarpone cheese. Mix.
  • Add in grated Parmesan.
  • In a bowl mix olive oil, white wine vinegar, garlic powder, paprika and oregano. Keep aside.
  • Mix the ingredients under salad. Pour dressing on top and gently combine.
  • Serve Penne Rigate on a serving plate. Top with fresh salad.

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