Description

This Creamy Pesto Pasta Salad tastes like summer. Definitely picnic worthy and perfect for a light dinner on its own, or serve as a side dish with grilled protein. It is simple to make, vegan and gf adaptable!

Ingredients

Units

10 oz fusilli pasta, 5 cups cooked
2 tablespoons olive oil
1/4–1/2 teaspoon sea salt
1 tablespoon lemon juice
1/2 cup halved green olives
1/2 cup fresh mozzarella pearls
1 cup fresh tomatoes, chopped
1/2 cup fresh basil

Creamy Pesto Dressing

3/4 cup basil pesto (try our recipe with vegan adaptations)
1/2 cup greek yogurt (sub vegan yogurt or vegan sour cream)
2 tablespoons mayonnaise (sub vegan mayo)
1 tablespoon lemon juice
salt and pepper

Garnish with Urfa Biber, red pepper flakes or Aleppo, Vegan Cheesy Sprinkle

Instructions

Cook pasta according to package directions adding salt to the water
Rather than rinse with cool water, drain and toss hot pasta with olive oil and lemon juice, spread on a sheet pan to cool while you prep the veggies and dressing.
Make the dressing: mix together pesto, greek yogurt, mayo, lemon juice until smooth and creamy. Salt and pepper to taste.
Mix pasta, olives, fresh mozzarella and creamy pesto dressing. (At this point you can refrigerate up to a day ahead of serving).
Add fresh tomatoes and basil just before serving and garnish of choice.

Notes

Gluten-Free Version: try rice, chickpea or lentil pasta. Best eaten within a day.

Vegan Version: Make Fresh Basil Pesto with vegan adaption and use vegan sour cream and vegan mayo. Top with Vegan Cheesy Sprinkle

Storage: Refrigerate in a sealed airtight container for 3-5 days. The longer pasta sits, the more it can break down. For optimum flavor and texture eat within 3 days.

Nutrition

Serving Size: 1 cup
Calories: 336
Sugar: 3.1 g
Sodium: 447.3 mg
Fat: 19.3 g
Saturated Fat: 3.3 g
Carbohydrates: 30.6 g
Fiber: 2.1 g
Protein: 10.3 g
Cholesterol: 5.1 mg