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Creamy Pesto Pasta Salad with Sun-Dried Tomatoes

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A creamy, cold pasta salad with rich pesto, tangy sun-dried tomatoes, and fresh spinach. Perfect for potlucks, meal prep, or a satisfying side dish that gets better after a day in the fridge.

Ingredients

Scale
  • 1 pound (450g) short pasta like fusilli, rotini, or penne
  • 1 cup (240ml) basil pesto (store-bought or homemade)
  • 1/2 cup (120ml) full-fat mayonnaise
  • 1/2 cup (120ml) plain full-fat Greek yogurt
  • 1 cup (about 150g) oil-packed sun-dried tomatoes, drained and chopped
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh basil leaves, chiffonade, for garnish
  • 2 tablespoons (30ml) fresh lemon juice
  • Salt and black pepper to taste
  • Optional: 1/2 cup toasted pine nuts or walnuts for crunch, or 1/2 cup halved cherry tomatoes

Instructions

  1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add 1 pound (450g) of pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water for about 30 seconds to stop the cooking process. Shake off excess water and let sit in the colander while you prepare the dressing.
  2. Prepare the Dressing: While the pasta cooks, warm 1 cup (240ml) of pesto in a small skillet over low heat for about 1-2 minutes. In a large mixing bowl, combine the warmed pesto with 1/2 cup (120ml) mayonnaise, 1/2 cup (120ml) Greek yogurt, and 2 tablespoons (30ml) fresh lemon juice. Whisk until smooth and creamy. Season with a pinch of salt and a few cracks of black pepper.
  3. Chop the Vegetables: Drain and chop 1 cup (about 150g) of oil-packed sun-dried tomatoes into small, bite-sized pieces. Roughly chop 2 cups (60g) of fresh spinach. Thinly slice 1/2 small red onion. If sensitive to raw onion, soak slices in cold water for 10 minutes.
  4. Combine Everything: Add the cooled pasta to the large bowl with the dressing. Toss well until every piece of pasta is coated. Add the chopped sun-dried tomatoes, spinach, red onion, and 1/2 cup (50g) freshly grated Parmesan. Toss again gently to distribute everything evenly.
  5. Chill and Rest: Cover the bowl with plastic wrap or a tight-fitting lid and refrigerate for at least 1 hour. This resting time is crucial for flavors to meld.
  6. Final Adjustments: Before serving, give the pasta salad a good stir. Taste and adjust seasoning. If the salad seems dry, stir in 1-2 tablespoons of milk or a splash of olive oil to loosen it up.
  7. Garnish and Serve: Transfer to a serving platter or bowl. Garnish with 1/4 cup fresh basil leaves, chiffonade, and an extra sprinkle of Parmesan. If using nuts, scatter on top right before serving.

Notes

Don’t overcook the pasta; cook al dente. Warm the pesto gently to release oils without boiling. Season pasta water generously. Rinse pasta briefly to retain some starch. Let the salad rest at least 1 hour for best flavor. Keep crunchy add-ins separate until serving. Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze.

Nutrition

Keywords: creamy pesto pasta salad, sun-dried tomatoes, cold pasta salad, potluck recipe, meal prep, summer side dish

Find it online: https://sweetstirring.com/creamy-pesto-pasta-salad-with-sun-dried-tomatoes/