Pesto Pasta Salad

5 from 12 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: cups

Calories: 353kcal

Author: Traci

Equipment

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.

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.

Nutrition