Enjoy this refreshing and creamy pesto pasta salad, made with fresh basil, tangy yogurt, and juicy tomatoes. It’s easy to make, vegan-friendly, and gluten-free adaptable. Watch the video to see how it’s done!
To make this pesto pasta salad, you will need:
- Pasta: Choose a small shape that can hold the dressing well, such as fusilli, penne, or shells. Cook it in salted water until tender, then drain and toss with some olive oil and lemon juice. This will add flavor and prevent the pasta from drying out.
- Pesto: You can use store-bought pesto or make your own with fresh basil, garlic, nuts, cheese, and olive oil. See our recipe for nut-free and vegan pesto here¹.
- Yogurt and mayo: These ingredients make the pesto dressing creamy and rich. You can use Greek yogurt or vegan sour cream, and regular or vegan mayo. Just whisk them together with some lemon juice and salt.
- Veggies and cheese: Add some crunch and color with chopped cucumber, halved cherry tomatoes, and torn basil leaves. You can also add some mini mozzarella balls for extra creaminess and protein. If vegan, you can skip the cheese or use a plant-based alternative.
To assemble the salad, simply mix the pesto dressing with the cooked pasta in a large bowl. Then stir in the veggies and cheese. You can make this ahead of time and store it in the fridge until ready to serve. Sprinkle some red pepper flakes or urfa biber for a touch of spice if you like.
This pesto pasta salad is perfect for a light summer meal, a picnic, or a side dish for grilled meat or fish. It’s full of flavor, texture, and freshness.
