If you think you’ve tried every pasta salad out there, this creamy pesto pasta salad is about to surprise you. It’s not just your usual creamy Italian pasta salad — this one packs two different pesto sauces for a flavor explosion: tangy, rich sun dried tomato pesto and fragrant, fresh basil pesto. This sun dried tomato pesto pasta salad is light, wholesome, and totally addictive. Perfect for summer picnics, make-ahead lunches, or whenever you’re craving bold Mediterranean flavors in one satisfying bowl.
Why you’ll love this creamy Italian pasta salad
- Salad dressing with two different pestos – sun dried tomato pesto + classic basil pesto for double the flavor.
- Creamy, tangy, and savory from yogurt and feta.
- Packed with fresh veggies and fruit like cucumber, carrot, green apple, and cherry tomatoes.
- Fresh herbs like basil and parsley make every bite vibrant.
- Crunchy walnuts and briny olives add texture and bold taste.
- No heavy cream or mayo – lighter yet satisfying.
- Perfect for picnics, meal prep, or a refreshing lunch.
Let’s see how to make this creamy pasta salad:
Ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page. Here are step-by-step instructions with pictures to help you easily understand the recipe.)
- Pesto: I’ve used a combination of sun dried tomato pesto and basil pesto. You can use any pesto or combination.
- Other dressing ingredients: Yogurt, feta, honey, lemon juice and extra virgin olive oil for the creamy texture and complex flavors. As in my high protein pasta salad, yogurt is the secret ingredient here that makes ALL the difference to the dressing.
- Mix-ins: Like the balsamic pasta salad, this recipe is also an “empty-the-fridge” kind of salad. Add in any veggies or even fruits you have on hand. I realized today that green apple here gives a burst of freshness. Likewise, you may accidentally find something that’s delicious when added to this salad!
- Fresh herbs: Basil and parsley.
- Toppings: Walnuts, olives and more feta.
How to make creamy pesto pasta salad
1. Boil the pasta
Boil the pasta as per the package instructions. Rinse and drain.
Toss the cooked pasta with olive oil. Cover and keep aside.
For tips to cook pasta the right way, check out this post.
2. Make creamy pesto dressing
You can use either store bought pesto or make your own sun dried tomato pesto from this recipe and Thai basil pesto from here.
Add all the dressing ingredients to a blender: pesto, yogurt, feta, lemon juice, honey, extra virgin olive oil, salt and pepper.
Blend until you get a smooth and creamy dressing.
3. Prep the add-ins
Dice the vegetables and chop the toppings. Julienne the herbs.
Toast the walnuts.
A quick note: If you don’t like the bite of raw onions, soak them in water mixed with some salt and vinegar for 10 minutes. Squeeze and add to the bowl. You’ll be amazed at the difference.
4. Toss salad with pesto dressing
Add half of the creamy dressing to the veggies and pasta and toss.
Sprinkle the herbs, olives, walnuts and feta on the salad. Drizzle the rest of the dressing.
Enjoy right away or refrigerate to serve later.
What to pair with sun dried tomato pesto pasta salad
Chicken
Seafood
- Almond crusted salmon with honey mustard glaze
- Baked Mediterranean salmon
- Easy pesto crusted salmon
- Pan fried prawns and peppers
- Lemon mustard spicy baked fish
Egg
More pasta recipes
- Mushroom pesto pasta with sun dried tomatoes
- Red pesto pasta with chili pesto
- Spicy harissa pasta
- Butter chicken pasta
Creamy Pesto Pasta Salad Recipe
Ingredients
Pasta
- 1 cup pasta (any short pasta)
- 4 cups water
- 1 teaspoon salt
- ½ tablespoon extra virgin olive oil
Creamy pesto dressing
- ½ cup pesto (see notes)
- ¼ cup yogurt
- 1 tablespoon crumbled feta
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- ½ tablespoon extra virgin olive oil
- ½ teaspoon honey
Mix-ins
- 1 cucumber
- 2 carrots
- 1 onion
- 1 green apple
- 1 cup cherry tomatoes
- ¼ cup olives
- ¼ cup walnuts
- 1 tablespoon crumbled feta
- a few leaves of basil and parsley
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Boil the pasta
- Boil 1 cup pasta in 4 cups water with 1 teaspoon salt.
- Rinse, drain and toss the pasta with ½ tablespoon extra virgin olive oil.
Make sun dried tomato pesto dressing
- Add all the dressing ingredients to a blender: ½ cup pesto, ¼ cup yogurt, 1 tablespoon crumbled feta, ¼ teaspoon salt, ½ teaspoon black pepper, 1 tablespoon lemon juice, ½ tablespoon extra virgin olive oil and ½ teaspoon honey.
- Blend until you get a smooth and creamy dressing.
Prep the add-ins
- Dice 1 cucumber, 2 carrots, and 1 green apple. Thinly slice 1 onion
- Halve 1 cup cherry tomatoes and ¼ cup olives. Toast ¼ cup walnuts.
- Chop a few leaves of basil and parsley.
Toss
- Combine cooked pasta and veggies in a large bowl.
- Add half of the dressing and toss.
- Sprinkle the herbs, olives, walnuts and feta on the salad. Drizzle the rest of the dressing.
- Enjoy right away or refrigerate to serve later.
Notes
- Cook pasta just until al dente: it will absorb some dressing as it sits, so slightly undercooked pasta stays firm.
- Rinse pasta under cold water to stop cooking and prevent it from sticking together.
- Pesto: You can use either store bought pesto or make your own sun dried tomato pesto from this recipe and Thai basil pesto from here.
- Toast walnuts before adding: it enhances their nutty flavor and adds extra crunch.
- Chill before serving: at least 30 minutes in the fridge helps the flavors meld beautifully.
- Adjust seasoning last: feta and pesto are salty, so taste before adding extra salt.
- Make ahead tip: store dressing separately and mix in just before serving for the freshest flavor and texture.
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