Creamy Pesto Pasta Salad
This Creamy Pesto Pasta Salad is light, flavorful, and it can be ready on the table in under 30 minutes. Serve it as a side during grilling season or for lunch. It's perfect for spring and summer. It stores really well, so it's great for meal prep!
- Total Time25 minutes
- Yield3-6 1x
- DietVegetarian
Ingredients
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- 4 cups dry pasta (bowtie pasta, penne, rotini, macaroni, or any similar small shape)
- 1 cup raw or cooked corn kernels
- 1 cup cherry tomatoes, halved
- 2 bell peppers, diced
- 1 small red onion, finely chopped
- 1/2 cup pitted kalamata olives, pitted and chopped
- 1/2 cup crumbled feta
- 2-4 tbsp finely chopped chives or parsley (optional)
- 1/4 cup pesto
- 2 tbsp full-fat Greek yogurt
- 2 tbsp mayonnaise (or more yogurt, I use avocado oil mayo)
- 1 tbsp freshly squeezed lemon juice
- 1 clove garlic, grated
Instructions
- Cook the pasta in a large pot of salted water according to package instructions. If you use frozen corn, you can blanche it for 1-2 minutes in the boiling water before you add the pasta.
- Drain and rinse the pasta, and add it to a large mixing bowl.
- Add halved cherry tomatoes, diced bell peppers, chopped red onion, Kalamata olives, crumbled feta, and chives.
- In a separate bowl or a jar, whisk together pesto, Greek yogurt, mayonnaise, lemon juice, and grated garlic.
- Drizzle the dressing over the salad and toss gently until everything is combined and well-coated with the dressing.
- Serve with more chives, some freshly ground black pepper, and some lemon wedges. Enjoy!
Notes
Storing: Store the pasta salad in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Stovetop
- Cuisine: American
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