Description
There’s something wonderfully nostalgic about pasta salad. It’s the kind of dish that brings back memories of neighborhood potlucks, family picnics under the sun, and those first warm spring days when you finally feel like winter is behind you. Among all the variations, Pesto Pasta Salad has always had a special place at my table.
It’s the perfect marriage of bold and fresh—where herby pesto meets tender pasta and crisp vegetables, all tied together with a creamy, tangy twist. My first experience with pesto pasta salad wasn’t at a big gathering, though. It was on a quiet summer afternoon, sitting on my grandma’s porch while she served it in mismatched ceramic bowls. She always said this salad was a “green hug in a bowl”—simple, humble, but packed with love and flavor.
What makes this version truly stand out is how effortlessly it blends comfort and freshness. Whether you’re preparing a light lunch, looking for a reliable side dish, or planning a potluck contribution that everyone will ask for the recipe to, this pesto pasta salad fits the bill. And the best part? It’s incredibly easy to make and holds up beautifully in the fridge.
Let’s dive in and make some delicious memories.
Ingredients
8 oz pasta (rotini or fusilli work great)
½ cup mayonnaise
½ cup plain Greek yogurt
½ cup pesto
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red onion, finely chopped
1 cup cooked beef sausage, sliced
½ cup turkey ham, diced
¼ tsp salt
¼ tsp black pepper
Instructions
Step 1: Cook the Pasta Just Right
Start by bringing a large pot of salted water to a boil. Add your pasta and cook it until it’s al dente—tender but with a little bite. This usually takes about 8–10 minutes, depending on the type. Drain it and rinse under cold water to stop the cooking process and cool it down quickly. This also helps prevent the pasta from sticking together.
Step 2: Mix the Creamy Pesto Base
While the pasta cools, mix together the mayo, Greek yogurt, and pesto in a large mixing bowl. This creamy trio is the heart of the dressing. The mayo adds richness, the yogurt brings a slight tang, and the pesto infuses the entire salad with that unmistakable basil-garlic flavor.
Step 3: Add the Veggies and Proteins
To the same bowl, add the cherry tomatoes, diced cucumber, chopped red onion, cooked beef sausage, and turkey ham. I love how the tomatoes add a juicy pop, while the cucumber keeps things crisp and refreshing. If you’re prepping ahead, you can slice these up while the pasta is cooking.
Step 4: Toss Everything Together
Now, add your cooled pasta into the bowl and gently toss until everything is evenly coated with the pesto dressing. Make sure each piece of pasta gets a good mix of that sauce—it’s what makes this salad irresistible.
Step 5: Season to Taste
Sprinkle in the salt and pepper, give it one final toss, and taste to see if you’d like a bit more seasoning. You could even add a dash of lemon juice if you like a citrusy kick.
Notes
Feel free to get creative—this salad is endlessly flexible. Want a vegan version? Swap the mayo and yogurt for plant-based alternatives. You can also skip the meats for a vegetarian option and it still holds up beautifully.