Rating: 4 stars
22 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0

Pasta salads are the ultimate summer move, especially when it’s too hot to use the oven. They’re easy yet delicious and come together quickly, plus they don’t require much heat. Adding an easy homemade pesto to pasta salad elevates it to much more than a picnic or barbecue side. If you need to use up some extra basil or just want to try a twist on a classic side, this pesto pasta salad will please everyone in a cinch. 

Recipe by MyRecipes August 2008


Read the full recipe after the video.

Recipe Summary

8 Servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

464 calories; fat 24g; saturated fat 5g; protein 15g; carbohydrates 49g; fiber 7g; cholesterol 10mg; sodium 414mg.