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Creamy Pesto Pasta Salad

Creamy Pesto Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 8 oz dried pasta (rotini, fusilli, or farfalle)
  • 1/4 cup basil pesto
  • 1/4 cup plain Greek yogurt
  • 1 cup cherry tomatoes, halved
  • 4 oz fresh mozzarella pearls, drained
  • 2 tbsp toasted pine nuts
  • Handful fresh basil leaves
  • 1 tbsp fresh lemon juice
  • 1/4 tsp kosher salt
  • Freshly ground black pepper

Method
 

  1. 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.
  2. In a small bowl, whisk the pesto, yogurt, lemon juice, salt, and a few grinds of pepper until smooth.
  3. 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.
  4. Divide among plates or pile onto a platter. Tear the basil over the top and scatter the pine nuts. Serve.

Notes

If making ahead, hold the fresh basil until just before serving so it stays bright. The salad thickens as it chills; stir in a spoonful of yogurt or a drizzle of olive oil to loosen it.