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Creamy Pesto Pasta Salad

Rotini tossed in a creamy basil pesto dressing with cherry tomatoes and fresh mozzarella — a make-ahead salad that stays bright green thanks to a squeeze of lemon.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8
Ingredients Method

Ingredients
  

For the salad
  • 1 lb rotini pasta or fusilli
  • 2 cups cherry tomatoes halved
  • 8 oz fresh mozzarella pearls drained
  • 1/3 cup fresh basil leaves torn
  • 1/4 cup pine nuts toasted, optional
For the creamy pesto dressing
  • 3/4 cup basil pesto store-bought or homemade
  • 1/3 cup mayonnaise or plain Greek yogurt
  • 2 tbsp lemon juice fresh
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Cook the pasta in generously salted water 1 minute past al dente, about 12 minutes. Drain and rinse under cold water until fully cool, then shake off the excess.
  2. Whisk the pesto, mayonnaise, lemon juice, olive oil, salt, and pepper together until smooth and creamy. The lemon juice is what keeps the pesto bright green — don't leave it out.
  3. Set aside about 1/4 cup of the dressing for later. Pour the rest over the cooled pasta and toss until every piece is coated.
  4. Fold in the cherry tomatoes, mozzarella pearls, and most of the torn basil.
  5. Chill for at least 30 minutes. Before serving, stir in the reserved dressing to loosen it, then top with the remaining basil and toasted pine nuts.