8 Servings

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. 

How to Make It

Step 1

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.

Step 2

Make salad: Cook pasta according to package directions until al dente. Drain and run under cold water to stop cooking.

Step 3

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.

Ratings & Reviews

Myp8nts's Review

June 14, 2012

reneefromboston's Review

August 19, 2011
Really delicious! Yum! I made the pesto with walnuts and added some extra walnuts to the finished salad. I added chicken, onion, and cucumber. I will be making this again. Great summer recipe. I will enjoy it in the winter as well.

CookingKate's Review

June 15, 2010
This recipe tasted great the first time around; does not keep well. It is not nearly as good after it has been refrigerated.

Marmiesam's Review

April 19, 2011
I thought this was delicious and easy. I used store bought pesto and I added cucumber and some lemon juice. Next time I will add red onion as well. I found that it was still very good the next day.

SRSSEPT9's Review

June 29, 2009
Very good and simple

expatatlantan's Review

May 25, 2014
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.

CatiaS's Review

August 28, 2009
This was very easy to make. I found it needed a little more

WendyFL's Review

June 16, 2011
Loved the blend of yogurt with fresh pesto, but added a bit of sugar to take the edge off, then perfect. Didn't have tomatoes so added sundried tomatoes, chopped hazelnuts, chopped cranberries and feta cheese. Yummy salad and will definitely do again.

brooke007's Review

July 01, 2013

debcooks's Review

August 15, 2010
I modified this recipe somewhat: bought Central Market pesto (yummy), added cucumber and red onion along with the tomatoes and added lemon pepper and a little lemon juice as others suggested. I served tonight with burgers and hotdogs and it was just delicious! I'll even have leftovers for tomorrow's lunch! It's a deinite repeater.