Creamy Pesto Pasta Salad
This creamy pesto pasta salad lands somewhere between a summer side and a quick dinner, and that’s exactly why I make it so often. Tender pasta, ripe cherry tomatoes, and little pearls of fresh mozzarella get folded into a basil pesto dressing that gets its creaminess from a spoonful of Greek yogurt instead of a heavy mayo base.
The whole thing comes together while the pasta boils, and it tastes even better after a short rest in the fridge. If you need something for a potluck, a picnic, or just a lunch that feels a little more put together, this is the one.
Why This Pasta Salad Is My Go-To
I keep coming back to this version because it hits all the right notes: the pesto is garlicky and bright, the yogurt keeps every bite creamy without feeling heavy, and the cherry tomatoes burst with a little sweetness when you bite into them. It’s the kind of salad that gets even better as it sits, so you can make it ahead without worry.
You can serve it cold, straight from the fridge, or let it come to room temperature on a warm day. Either way, the mozzarella stays tender and the dressing clings to every spiral of pasta.
Ingredients
- 8 oz dried pasta (rotini, fusilli, or farfalle): any shape that grabs the dressing well
- 1/4 cup basil pesto: homemade or a good quality store-bought
- 1/4 cup plain Greek yogurt (whole milk or 2%): adds creaminess and a little tang
- 1 cup cherry tomatoes, halved: look for ones that are ripe but still firm
- 4 oz fresh mozzarella pearls (bocconcini): about 1 cup, drained
- 2 tbsp toasted pine nuts: plus a few extra for serving
- Handful of fresh basil leaves: roughly torn right before serving
- 1 tbsp fresh lemon juice: wakes everything up
- 1/4 tsp kosher salt: plus more for the pasta water
- Freshly ground black pepper: to taste
Variations / Substitutions
- Add a protein: Toss in 1 cup of shredded cooked chicken or a can of rinsed chickpeas to make it a full meal.
- Go dairy-free: Swap in a vegan basil pesto and a thick plant-based yogurt, and use a dairy-free mozzarella or omit the cheese.
- Change the greens: A couple of handfuls of baby arugula or spinach add freshness and color, just fold them in right before serving.
- Try a different nut: Toasted walnuts or slivered almonds work just as well as pine nuts and can be more budget-friendly.
- If you like a little heat: Stir in a pinch of red pepper flakes with the dressing.
If you enjoy this, you’ll probably like my classic summer caprese pasta salad, too.
How to Make Creamy Pesto Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a boil. Add the 8 oz pasta and cook until al dente, about 8 minutes (check a minute earlier if your package says less).
Once drained, rinse the pasta under cold water until it feels cool to the touch and the water runs clear. This stops the cooking and washes away extra starch so the salad stays loose and never gets gummy.
Step 2: Whisk the Creamy Pesto Dressing
In a small bowl, whisk together the 1/4 cup pesto, 1/4 cup yogurt, 1 tbsp lemon juice, 1/4 tsp salt, and a few grinds of black pepper until smooth.
The dressing should be thick but pourable, with a pale green color. Taste it now and adjust the salt or lemon. Remember the pasta will absorb some of the seasoning as it sits, so it’s okay if it tastes a bit punchy on its own.
Step 3: Toss Everything Together
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, and 4 oz mozzarella pearls. Pour the creamy pesto dressing over the top and toss until every piece of pasta is coated and the cheese and tomatoes are evenly distributed.
You’ll notice the dressing clings to the pasta in a glossy, light green coat. If the salad seems a little dry (pesto pastes can vary in thickness), stir in a splash of cold water or an extra spoonful of yogurt to loosen it.
Step 4: Pile Into Bowls and Scatter the Fresh Basil and Pine Nuts
Divide the pasta salad among serving bowls or pile it onto a large platter. Tear the fresh basil leaves over the top and scatter the 2 tbsp toasted pine nuts so every bite gets a little crunch.
Serve right away while the basil is bright and fragrant, or let it chill for 30 minutes if you like it cold. The colors are at their best when the red tomatoes and white mozzarella peek through the green dressing.
How to Nail This Pasta Salad Every Time
- Salt the pasta water well. It should taste like the sea so the pasta itself has flavor, not just the dressing.
- Cool the pasta completely before tossing. Warm pasta will melt the cheese and make the pesto dressing oily, so rinse it thoroughly and shake off extra water.
- Make it ahead and let it rest. The flavors deepen after an hour in the fridge. Just stir in a spoonful of yogurt or a splash of water before serving to loosen any dressing that the pasta has absorbed.
- Toast the pine nuts in a dry pan for 2 to 3 minutes. You’ll smell them before you see any color, and that warmth makes their flavor pop.
Scale it for a crowd:
| Servings | Pasta (oz) | Pesto (cup) | Greek Yogurt (cup) | Mozzarella (oz) |
|---|---|---|---|---|
| 4 | 8 | 1/4 | 1/4 | 4 |
| 8 | 16 | 1/2 | 1/2 | 8 |
| 12 | 24 | 3/4 | 3/4 | 12 |
Storing Leftovers
- Refrigerate: Keep any leftover salad in an airtight container for up to 3 days. It will get more flavorful as it sits, though the pesto may turn a darker green; that’s normal.
- Serve Cold: This salad is meant to be served cold or at room temperature. No need to reheat anything, just grab it straight from the fridge.
What to Serve with Creamy Pesto Pasta Salad
A big bowl of this pasta salad can stand on its own as a light meal, but if you’re feeding a crowd, it pairs beautifully with grilled chicken thighs, a simple pan-seared salmon, or even a plate of sliced salami and olives for a no-cook spread. The pesto and yogurt dressing has enough acidity to balance richer meats without feeling heavy.
Frequently Asked Questions
Can I use a different pasta shape?
Absolutely. Anything with ridges or twists, like rotini, fusilli, or gemelli, works best because it catches the sauce. Short shapes are easier to eat than spaghetti in a salad.
What if my pesto is too thick to mix with the yogurt?
Stir in a teaspoon of warm water or a little more lemon juice until the dressing is pourable. Homemade pesto tends to be looser, but some jarred versions can be quite dense.
Is this pasta salad gluten-free?
Yes, just use your favorite gluten-free pasta and double-check that your pesto is labeled gluten-free (most are). The rest of the ingredients are naturally gluten-free.
Can I freeze this salad?
No, the texture suffers. Pasta, fresh mozzarella, and yogurt don’t freeze and thaw well. Enjoy it fresh or within a couple days.
Creamy Pesto Pasta Salad Recipe
Ingredients
Method
- Cook the pasta in a large pot of salted boiling water until al dente, about 8 minutes. Drain, then rinse under cold water until cool.
- In a small bowl, whisk the pesto, yogurt, lemon juice, salt, and a few grinds of pepper until smooth.
- In a large bowl, toss the cooled pasta with the cherry tomatoes and mozzarella. Pour the dressing over and toss to coat. Add a splash of cold water if the salad seems dry.
- Divide among plates or pile onto a platter. Tear the basil over the top and scatter the pine nuts. Serve.
