Tuscan Pasta Salad Alla Christina

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	10 mins
Total Time	1 hr 40 mins
Course	Salad
Cuisine	European
Servings (Default: 6)

Ingredients

500 g riatoni, (absolutely cooked firm to the bite and, exceptionally, chilled with cold)
500 g cherry tomato (s), halved or quartered, lihtly salted
500 g mozzarella, buffalo, rouhly diced
100 g cheese, rated Grana Padano
150 g basil, rouhly chopped leaves
100 g pine nuts, roasted olden brown without fat
100 ml olive oil, (extra virgin)
0.5 teaspoon ½ salt
1 pinch (s) black pepper, freshly ground

Instructions

Cook the rigatoni in enough salted water until al dente and rinse with cold water. The noodles can initially have a harder core, because while the salad pulls, the noodles also become softer.
Then fold in all the other ingredients and let it steep for about 1 hour.
Stir again before serving, season again with salt and pepper if necessary - done.
Is a great party dish that also tastes very good the next day!
PS: Farfalle are also suitable instead of Rigatoni.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.