This Creamy Pesto Pasta Salad is everything you always wished your cookout side dish could be. It's loaded up with flavorful ingredients like sun-dried tomatoes, peppery arugula, and fresh mozzarella balls, and tossed in a creamy pesto dressing that will make your mouth water just thinking about it.
I first made this recipe as a way to welcome summer, and now I'm updating it years later, just before Labor Day, as a way to close summer out. Because really there's nothing that will make you happier all season long, year-over-year, than an absolutely perfect pasta salad. And let me tell you, this recipe fits the bill.
I'm definitely not a pasta salad purist-- I'll throw pretty much anything in with pasta and eagerly gobble it down-- but there's something satisfying about still getting those Italian flavors that you're used to in a traditional pasta salad, just in a whole new way. Instead of cured meats and Italian vinaigrette, here we're opting for less popular (but still delicious) mix-ins like sun-dried tomatoes and a homemade, creamy pesto dressing. Not to worry, there's still plenty of cheese-- in fact, we've got both shaved parmesan and mozzarella balls in there. But it's just a little different, in the most exciting of ways.
IT'S ALL ABOUT THE PESTO DRESSING
I could pretend that it was all the mix-ins that make the magic happen here, and I won't lie, they definitely do help. But the real star of the show is that Creamy Pesto Dressing. You guys. It's dangerously good.
Here's how it works.
I use my homemade pesto recipe (which is looooaded up with garlic, parmesan, basil, and olive oil) as a base, which is awesome because it only takes a few minutes to whip together. But if you don't have the ingredients or you just want to skip a few steps, you can use store-bought pesto as well. No one will tattle on ya.
To turn it into the creamy pesto dressing, all I do is add mayo and buttermilk-- sort of like what you'd expect if making a ranch dressing. Just slowly stream the buttermilk in as you whisk until you get to a pourable consistency. In combination with the oil and herbs, you get a flavor-packed, well-rounded dressing.Â
That's kind of a mild way to put it. You get a kick-ass dressing, if we're putting it frankly.
I could bathe in the stuff. Â Or, you know, just eat it. Â Lots of it.
THE PASTA SALAD MIX-INS
I've been gloating about the pesto dressing for a while now, but you can't forget the mix-in ingredients:
- Sun-dried Tomatoes
- Mozzarella Pearls
- White Beans
- Arugula
- Pine Nuts
…which are all tossed in with orrechiette pasta (and of course that dressing that I keep talking about).
The orrechiette pasta (also known as "little ears") will cradle the smaller ingredients, making it easier to get a little bit of everything in every bite.
BUT YOU CAN GET CREATIVE WITH IT
Don't feel like you can't change things up in this recipe. If you want to use more traditional pasta salad ingredients, be my guest. If you wanna get wild with your mix-ins, go to town. The world is your oyster. Or pasta salad. Oyster flavored pasta salad? I mean, if that's what you're into. But here are some better suggestions:
MORE MIX-IN INSPIRATION
- Fun Pasta Shapes Make For Tasty Pasta Salads: Like I mentioned before, the great thing about orecchiette is that some of the smaller ingredients (like the white beans) will nuzzle themselves right into the pasta. But other fun shaped pastas (like swirly pasta or tubes) will also capture some of the mix-ins and allow that pesto dressing to cling on to everything nicely.
- Not a Vegetarian?: If you want to make this a meaty recipe, feel free to go wild with it. Cured meats like salami and pepperoni work great, as do leaner proteins like chunks of grilled chicken.
- Add More Green:Â More green ingredients (think asparagus, peas, or even avocado) would all go great in this recipe!
- Use Creative Pestos: Consider adding different ingredients to your base pesto to switch things up. Using other leafy greens instead of basil, or different nuts instead of pine nuts, or even just throwing in some additional flavor boosters (like lemon juice or roasted red peppers) can make things extra interesting.
Creamy Pesto Pasta Salad
- Total Time: 40 mins
- Yield: 8 servings 1x
Ingredients
- 1 ½ cups homemade pesto (or store-bought!)
- 1 cup mayonnaise
- ½ cup buttermilk, or as needed
- 8 ounces orecchiette pasta, cooked to al dente
- 1 15 ounce can cannelloni beans, rinsed and drained
- 2 cups baby arugula
- ¼ cup pine nuts, toasted
- 1 cup sun-dried tomatoes
- 1 ½ cups mozzarella pearls
- 2 ounces Parmesan cheese, shaved
Instructions
- Combine the pesto and mayonnaise in a medium-sized bowl. Whisk in the buttermilk, a bit at a time, until you reach your desired consistency. Refrigerate until ready to use.
- Toss the cooled pasta with cannelloni beans, arugula, pine nuts, sun-dried tomatoes, mozzarella pearls, and Parmesan. Drizzle with the creamy pesto dressing and toss again. Refrigerate until ready to serve.
- Prep Time: 40 mins
Millie l Add A Little says
Love the look of this - I love pasta salads in summer, especially great for potlucks! Those mini mozzarella are too cute!!
http://youtube.com/addalittlefood
Courtney says
This is one of those recipes that makes me mad I didn't think of it first. Yum and touché!
Morgan says
Haha thanks Courtney!
Ellie says
This looks fantastic! I was in need of a pesto salad recipe for a baby shower I'm going to this weekend. Would I be able to substitute greek yogurt for either the mayo or the sour cream?
Morgan says
Ellie,
Yes, you can definitely substitute greek yogurt for either the mayo or the sour cream. I would recommend keeping the mayo (you can use reduced fat mayo though!) and nixing the sour cream in favor of the greek yogurt =)
Hope everyone enjoys at the baby shower!
Ellie says
It was a hit!! Everyone was asking me for the recipe. I actually ended up just doubling the pesto and skipping on the mayo and greek yogurt . I loved the incorporation of beans! Thankyou!
Morgan says
Aw I'm so glad to hear that, Ellie! Thanks for letting me know =)
Ann says
How long does it take for the arugula to get soggy?
Morgan says
Not really sure, Ann, as mine was eaten before it had a chance to get soggy. If you're wondering because you want to make the pasta salad ahead of time, just add in everything except the arugula and then mix that in before you serve =)
Ann says
Thanks! Yes, I made the salad and I'm going to wait to add the arugula. It looks so pretty. The beans are a great, unexpected touch. Thanks for sharing–I can't wait to share it with my family and friends!
Jim says
This salad was a hit. just the right ingredients. everybody wants the recipe.
Morgan says
Happy to hear it, Jim!!
Vanessa says
This recipe looks great - except it sounds like there will be way too much dressing (1.5 cups pesto + .5 cups mayo + .5 cups sour cream) compared to 8 oz (or 225 grams) of pasta. Did anyone have lots of leftover dressing? Should I consider doubling the pasta? Also, 15 oz of beans - this is double the amount of pasta - should this be reduced?
Thanks!
Laura T says
Just this, like its not even cold yet and it's just amazing! found my pasta salad for 2015. Thank you
Radhika says
My kids who are not a big fan of sour cream, milk,mayo and pesto just loved this pasta!!!
Already made twice in one week. Thank you so much for this recipe.
Diane says
First the picture of your salad was amazing and the reason why I wanted to try it. It was so good and easy to put together. I used the amounts just as you had them and did not find any problem. I love making my own pesto it is so much better than store bought.
Kelly says
I have been making this dish for years but this recipe looks a bit updated! Normally I see sour cream and not buttermilk. Is there a way for me to see the original recipe?
Lori says
Delicious, what a great find. Next time will cut the pesto/mayo/ sour cream in half. I used roughly chopped baby spinach instead of arugula. Love this recipe!
Briar says
Hey, when the recipe is converted to M it seems like the beans quantity is really high?