.png)
Ingredients for Dressing 1 cup basil leaves 1/2 cup pine nuts 2 cloves garlic 1/2 cup grated Parmesan cheese 1/2 cup olive oil Salt and pepper to taste 1/2 cup mayonnaise 1/2 cup Greek yogurt
Salad
- 1 pound pasta (such as penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup sliced black olive
- 1 cup diced Red Pepper
- 1 cup sliced Cucumber
- 1/2 cup diced red onion
Optional: additional Parmesan cheese for garnish
Optional: fresh basil leaves for garnish
Step-by-step guide to making creamy pesto salad
Prepare the pesto sauce: In a food processor or blender, combine the basil leaves, pine nuts, garlic, grated Parmesan cheese, and olive oil. Process until smooth. Season with salt and pepper to taste. In a large mixing bowl, combine the mayonnaise and Greek yogurt. Mix well until smooth and creamy. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool it down. Add the cooked and cooled pasta to the bowl with the mayonnaise-yogurt mixture. Toss well to coat the pasta evenly. Add the cherry tomatoes, black olives, bell peppers, cucumber and diced red onion to the pasta mixture. Mix gently to combine. Pour the prepared pesto sauce over the pasta and vegetables. Toss well to coat everything in the creamy pesto dressing. Taste and adjust the seasoning with salt and pepper if needed. Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, give the salad a final toss and garnish with additional Parmesan cheese and fresh basil leaves if desired.
