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–+ servings
Sun dried tomato pesto pasta salad in a white bowl.

Creamy Pesto Pasta Salad Recipe

This creamy pesto pasta salad is a fresh, flavorful twist on a classic creamy Italian pasta salad. Made with a pesto dressing with 2 pesto sauces, yogurt and feta, it’s light, wholesome, and perfect for potlucks, picnics, or quick lunches. This sun dried tomato pesto pasta salad is easy to make ahead, full of Mediterranean flavors, and made without heavy cream or mayo for a healthier bite.
Author: Sheeba
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, LUNCH, Main Course
Cuisine Italian
Servings 4
Calories 359 kcal

Equipment

Ingredients
  

Pasta

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.

Video

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.
Nutrition Facts
Creamy Pesto Pasta Salad Recipe
Amount per Serving
Calories
359
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
4.1
g
Monounsaturated Fat
 
4.3
g
Cholesterol
 
8.5
mg
3
%
Sodium
 
682.1
mg
30
%
Potassium
 
470.3
mg
13
%
Carbohydrates
 
32.3
g
11
%
Fiber
 
5
g
21
%
Sugar
 
12.7
g
14
%
Protein
 
8.3
g
17
%
Vitamin A
 
6032.9
IU
121
%
Vitamin C
 
18.4
mg
22
%
Calcium
 
125.5
mg
13
%
Iron
 
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.