Description
For the Salad:
12 oz pasta (fusilli, penne, or bowtie)
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/2 cup black olives, sliced
1 cup mozzarella pearls
1/4 cup fresh basil leaves, torn
For the Creamy Pesto Dressing:
1/2 cup basil pesto (store-bought or homemade)
1/4 cup mayonnaise or Greek yogurt
1 tbsp fresh lemon juice
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
Directions:
Cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
In a small bowl, whisk together basil pesto, mayonnaise (or Greek yogurt), lemon juice, olive oil, salt, and black pepper until smooth.
In a large mixing bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, black olives, mozzarella pearls, and fresh basil.
Pour the creamy pesto dressing over the salad and toss gently until well coated.
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Serve cold and enjoy this refreshing and creamy pasta salad!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 420 per serving Servings: 4 servings
