Cook rigatoni according to package. Drain and rinse in cool water until cooled, drain well.

For filling, place feta cheese, cream cheese, carrot, bell pepper and milk in a food processor bowl.  Cover and process until mixture is combined and vegetables are very finely chopped; do not puree. Place the filling in a plastic bag or cake decorating bag. Snip a 1/2" opening or use open tip with round opening. Pipe filling into the center of each rigatoni.

Combine pesto and oil. Toss with filled rigatoni. Cover and chill up to 24 hours. Toss gently and serve with toothpicks. You may want to add more oil/pesto before serving.