Pesto Pasta Salad
This summery side dish celebrates everything seasonal in summer with fresh vegetables and homemade pesto. The creamy dressing combines pesto with yogurt and mayo to prevent the salad from becoming dry. The recipe notes that homemade basil pesto offers the best flavor, though purchased versions vary in quality.
Ingredients
Scale:
Units:
- 225g short cut pasta (farfalle)
- 400g can quartered artichoke hearts, roughly chopped
- 300g cherry tomatoes, halved
- 55g sliced pepperoncini
- 60g baby arugula
- 25g shredded Parmesan cheese
- 80ml basil pesto (homemade or purchased)
- 60ml Greek yogurt or sour cream
- 2 tbsp mayonnaise
- 1/4 tsp kosher salt, plus more to taste
Instructions
Boil salted water and cook pasta until al dente per package directions. Drain and cool with running water until room temperature, then shake off excess water.
Prepare vegetables: roughly chop artichokes and slice tomatoes.
In a large bowl, mix pesto, Greek yogurt, mayonnaise, and salt. Add drained pasta, vegetables, and Parmesan cheese; stir to combine. Taste and adjust salt as needed. Serve immediately or refrigerate up to 3 days.