Pesto Pasta Salad
The best pesto pasta salad is made with tender noodles, creamy pesto dressing, fresh tomatoes, and leafy greens. It's perfect for summer meals, cookouts, and make-ahead gatherings.
Yield 5 cups
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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.
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Recipe Notes
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.
Equipment
Nutrition information is an estimate and may vary depending on the brands, ingredients, and portion sizes used.
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