Make pesto: In a food processor puree basil, parsley, garlic, lemon juice, salt, pepper and pine nuts until smooth. With motor running, add olive oil and process until a thick paste forms. Add Parmesan and pulse twice. Season with more salt and pepper, if desired.
Make salad: Cook pasta according to package directions until al dente. Drain and run under cold water to stop cooking.
In a large bowl, combine pesto and Greek yogurt and stir until well blended. Add cold pasta and toss to coat with dressing. Top with tomatoes. Serve salad at room temperature or cover and refrigerate to serve chilled.
I had an abundance of pesto that I had already made with sunflower seeds so used that as the rest of the ingredients was the same. Topped some fresh basil and roasted sunflower seeds and chopped in some summer veggies that I already had, summer squash and cucumbers. It was a meal and yummy. Shared with neighbors. Thanks!
We had an explosion of basil and plans to attend a Memorial Day cookout, so I found this recipe in searching. It was a major hit at the party. I added some sliced black olives for a bit more interest. Also, you can use less olive oil than is called for, especially since you'll be blending your pesto with greek yogurt for the dressing. I used very good quality olive oil, and combined with the freshly picked basil, this was a great salad. I'll definitely make it again.