Pesto Pasta Salad

Name: Pesto Pasta Salad
Ingredients: 225 g short cut pasta (farfalle); 400 g can quartered artichoke hearts (roughly chopped); 300 g cherry tomatoes (halved); 55 g pepperoncini (sliced); 60 g baby arugula; 25 g Parmesan cheese (shredded); 80 ml basil pesto (homemade or purchased); 60 ml Greek yogurt or sour cream; 2 tbsp mayonnaise; 0.25 tsp kosher salt, plus more to taste

By admin 2/28/2026

Salad Pasta Main Course Vegetarian Healthy Italian

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:

225 g short cut pasta (farfalle)
400 g can quartered artichoke hearts (roughly chopped)
300 g cherry tomatoes (halved)
55 g pepperoncini (sliced)
60 g baby arugula
25 g Parmesan cheese (shredded)
80 ml basil pesto (homemade or purchased)
60 ml Greek yogurt or sour cream
2 tbsp mayonnaise
¼ 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.