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Cool, creamy, and loaded with fresh flavor, this pesto pasta salad is one of those dishes that keeps you coming back for another bite. It's perfect for warm summer days, cookouts, and easy make-ahead meals.
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Why You'll Love This Recipe
I worked in delis for years making prepared salads and sandwiches, so I have a soft spot for deli-style pasta salads that are fresh, creamy, and loaded with flavor. Buying prepared salads for cookouts, holidays, and family gatherings can get expensive fast, so I created this homemade version using some of the same techniques used in commercial deli kitchens, like dressing the pasta while it's still slightly warm for better flavor in every bite. The creamy pesto dressing creates a fresh, satisfying pasta salad with simple ingredients for a fraction of the cost.
Ingredients You'll Need
- Pasta: I'm using cellentani pasta in my photos, but any pasta with twists and curves will help hold onto the creamy pesto dressing.
- Pesto: Pesto brings basil, garlic, cheese, and richness to the dressing in one ingredient. Use store-bought variety or try my basil pesto or arugula pesto for a homemade spin.
- Greek yogurt: Greek yogurt adds creaminess and a little tang while sneaking in a little extra protein.
- Mayonnaise: Mayonnaise helps bind the dressing and creates a smoother, creamier texture.
- Cherry tomatoes: Cherry tomatoes add color, freshness, and a little sweetness.
- Arugula or spinach: Fresh greens add texture and a pop of color.
- Lemon juice or vinegar: A small amount brightens the dressing and balances the richness.
- Salt and black pepper: Seasoning helps bring the flavors together, especially after chilling.
How to Make Pesto Pasta Salad
- Cook the pasta: Cook the pasta in generously salted water according to package directions. Drain and rinse briefly under cool water while keeping the pasta slightly warm.
- Make the dressing: Whisk together the pesto, Greek yogurt, mayonnaise, vinegar or lemon juice, salt, and black pepper until smooth and creamy.
- Combine the pasta salad: Toss the slightly warm pasta with the dressing until evenly coated.
- Finish and serve: Just before serving, fold in the cherry tomatoes and arugula or spinach, then garnish with Parmesan cheese and pesto if desired.
Tips From The Test Kitchen
- Pasta tip: Corkscrew pasta shapes such as cavatappi, cellentani, rotini, and fusilli work especially well because the twists hold onto the creamy pesto dressing.
- Dressing: Over the years, I’ve made this dressing with all Greek yogurt, all mayonnaise, and a mix of both. I prefer using both for the best texture, flavor, and creaminess.
- Make ahead: The dressing can be made a day ahead and refrigerated. The flavors have time to blend together and taste even better the next day.
- Seasoning: Cold pasta salads can taste less seasoned after chilling, so taste and adjust the salt and pepper before serving.
- Serving: Cold temperatures can mute flavors, so letting the pasta salad rest briefly at room temperature before serving can help the flavors stand out.
Serving Ideas
More Pasta Salad Recipes
- Creamy BLT Pasta Salad
- Greek Orzo Pasta Salad
- Pesto Tortellini Pasta Salad
- Macaroni Salad Recipe
- Italian Vegan Pasta Salad
📖 Recipe
Pesto Pasta Salad
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
Pasta salad
- 8 ounces Cavatappi Pasta, or other pasta noodles
- 1 cup Cherry Tomatoes, halved
- 1 cup Fresh Arugula or Spinach, (optional)
Creamy pesto dressing
- ½ cup Pesto, homemade or packaged
- ¼ cup Plain Greek Yogurt
- ¼ cup Mayonnaise
- 1 teaspoon Vinegar, or lemon juice
- Salt and Black Pepper, to taste
Optional garnish
- Parmesan Cheese, finely grated or shaved
Instructions
- Cook the pasta: Cook the PASTA according to package directions in generously salted water. Drain and briefly rinse under cool water just enough to cool the pasta while keeping it slightly warm.
- Make the pesto dressing: In a mixing bowl, combine the PESTO, GREEK YOGURT, MAYONNAISE, VINEGAR, SALT, and PEPPER. Whisk until smooth and creamy.*Note: If you aren't serving the pasta salad right away, consider making about ⅓ extra dressing to stir into the pasta before serving since it will have absorbed some as it chills.
- Combine the pasta salad: Add the slightly warm PASTA and DRESSING to a large bowl and toss until coated.
- Finish and serve: Just before serving, fold in the CHERRY TOMATOES and ARUGULA (or SPINACH), if using. Transfer to a serving bowl, garnish if desired, and serve, or refrigerate promptly in an airtight container for up to 5 days.
Recipe Notes
Equipment
- 5-6 quart pot
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Heidi says
I have a serious weakness for pasta salad and pesto! So by combining the two, you've done a very delicious thing indeed! I especially love that you've shared some of your secrets learned from working in a deli. With this salad, you've created nothing less than the ultimate summer bbq salad!
Traci says
I'm so glad you're loving this recipe! And you're right about it being the ultimate summer bbq side. Thanks for the kind words and enjoy!!
Michelle says
Yum, what a delicious and flavourful pasta salad! My kids loved it!
The Kitchen Girl says
Awesome! So glad to hear it...thanks for the feedback 🙂
kim says
My whole family loved this! It was so easy and delicious flavors!
Traci Antonovich says
Awesome, Kim! So glad you enjoyed...thanks! 🙂
Jocelyn says
Such bold and incredible flavors in this recipe.
Traci Antonovich says
Thanks, Jocelyn! Yes...we LOVE bold around here 😉
Jen says
We love making this on Sunday and eating it all week (if it doesn't get eaten sooner, lol). So good and goes with everything.
Traci Antonovich says
Awesome! Thanks, Jen...so glad to hear it! Pesto pasta doesn't last long here either LOL 🙂
Sonal says
Traci - this salad is right up my ally. I am so excited to see the use of Greek yogurt instead of mayo in the salad... healthy and fresh. Thanks for suggesting the switch to Greek yogurt. I bet pesto added the required zesty flavors to the salad.
Traci Antonovich says
Awwww you're so welcome and thanks, Sonal! Yes, the Greek yogurt and pesto combo is sooo yummmm and healthy! Enjoy 🙂
Claudia Lamascolo says
Great idea to combine these flavors together they go great together for any meal
Traci Antonovich says
Thanks, Claudia! Love pesto on everything 🙂
Sapana says
I love a delicious pesto pasta salad and this hit the spot. The added greek yogurt really elevated the flavor, added more creaminess, and more nutrients. So simple and delicious!
Traci Antonovich says
Thanks so much, Sapana! So glad you enjoyed 🙂
Jen says
I love this lighter twist on a classic! So creamy and perfect.
Traci Antonovich says
Thanks, Jen! Enjoy!
Iryna says
My kids adore pesto and pasta. I'm sure this salad will be so popular in our house.
Traci Antonovich says
Yay, hope they love it, Iryna! Thanks 🙂
Liz says
I love pasta salad but I have never made it with pesto before! Such a great idea! This is going to be a potluck favorite!
Traci Antonovich says
Thanks so much, Liz! Yes...pesto pasta salad is always a hit at our gatherings 🙂