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Pesto Pasta Salad w/ cherry tomatoes, baby mozzarella, olives & fresh basil tossed in a Creamy Pesto Dressing. Vegan, gluten-free adaptable.

Creamy Pesto Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 25 minutes
  • Cook Time: 15
  • Total Time: 40 minutes
  • Yield: 8 cups 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian


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!


Units Scale
  • 10 oz fusilli pasta, 5 cups cooked
  • 2 tablespoons olive oil
  • 1/41/2 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

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


  1. Cook pasta according to package directions adding salt to the water
  2. 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.
  3. Make the dressing: mix together pesto, greek yogurt, mayo, lemon juice until smooth and creamy.  Salt and pepper to taste.
  4. Mix pasta, olives, fresh mozzarella and creamy pesto dressing.  (At this point you can refrigerate up to a day ahead of serving).
  5. Add fresh tomatoes and basil just before serving and garnish of choice.


Gluten-Free Version: try rice, chickpea or lentil pasta.

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


  • 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