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Creamy Pesto Pasta Salad

  • Author: Morgan
  • Prep Time: 40 mins
  • Total Time: 40 mins
  • Yield: 8 servings 1x


  • 1 1/2 cups homemade pesto (or store-bought!)
  • 1 cup mayonnaise
  • 1/2 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
  • ΒΌ cup pine nuts, toasted
  • 1 cup sun-dried tomatoes
  • 1 1/2 cups mozzarella pearls
  • 2 ounces Parmesan cheese, shaved


  1. 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.
  2. 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.