Easy Creamy Pesto Pasta Salad
Hi! I am a little bit obsessed with this dish! I LOVE a pasta salad and I love a pesto pasta so this is basically a match made in heaven. The creamy pesto sauce is so easy to make and is a great base for any pasta or grain salad.
You could add cooked chicken, steamed broccoli, green beans, black olives, roasted red peppers or anything you like! This is the perfect side dish for a BBQ or picnic or just as a weeknight dinner.
Serve it with my Delicious BBQ Lamb Ribs or my Easy BBQ Beef Ribs.
This creamy pasta salad also reminds me of my creamy chicken pesto pasta salad, which includes tender chicken and is perfect for a heartier version of this dish.
Ingredients
- Pasta – I have used a whole grain penne but you could use any shape you like, regular or gluten-free. A short shape like rotini or fusilli would be great or even an orzo pasta salad.
- Cherry Tomatoes – I love using cherry tomatoes in a pasta salad as they are so sweet and delicious. You could use any kind of tomato you like though!
- Fresh Basil – The star of the pesto sauce and you need fresh to get that bright green color.
- Lemon – Juice and zest are used in the dressing to add zing and freshness. I think lemon juice is a must for a pesto sauce.
- Garlic – Fresh garlic is key for any pesto.
- Parmesan Cheese – I used a vegan parmesan made from cashews but you can use freshly grated parmesan cheese if you like.
- Pine Nuts – Toasted pine nuts are used in the pesto and also to sprinkle on top for a delicious crunchy element.
- Olive oil – The base of any pesto, I like to use a good quality extra virgin olive oil.
- Sour Cream – A classic basil pesto is usually made with heavy cream, I love the tang of sour cream so use it instead!
How to make this creamy pesto pasta salad
Cook the pasta according to the package instructions in a large pot of salted water and drain. Toss in a little olive oil and set aside.
Toast the pine nuts in a dry skillet over low heat for a few minutes until golden brown.
Make the pesto by blending all the sauce ingredients except the olive oil in a food processor until well blended.
If you prefer a different twist, try using the pesto from my sun dried tomato pesto pasta salad for a deeper, richer flavor.
Add the olive oil a tablespoon at a time, blending in between until emulsified and smooth.
Mix the pesto with the sour cream.
Add the pasta to a large bowl with the pesto mixture and toss.
Add the halved tomatoes and toss again.
Expert tips
- Toss the cooked pasta in a little olive oil before mixing with the sauce to make sure it doesn’t dry out.
- Serve at room temperature – pasta will dry out and soak up the sauce in the fridge so if you want to make it ahead, keep the pasta and sauce separate until serving.
- Add some fresh herbs to the top, some fresh basil leaves or even fresh mint would be great.
For a different summery take with mozzarella and fresh tomatoes, check out my caprese pasta salad with pesto, which uses a tangy variation of the classic sauce.
Why choose whole wheat pasta?
I have used a whole wheat pasta, which is made from whole grains. I just prefer it to white pasta, I think it has a firmer texture and a more nutty flavor. It’s also a little bit better for you so it’s a win win! Feel free to use whatever pasta you like, gluten free will work too.
Storing pasta salad
As mentioned above, pasta will soak up a creamy sauce and dry out really quickly if left in the fridge. I think it is best served straight away. If you want to make it ahead, keep the pasta and sauce separate until serving. If you have leftovers, store in an airtight container in the fridge for up to 3 days.
Recipe FAQs
Can I use store bought pesto?
Sure! I love the pesto and it is so quick to make but you could definitely use store bought. I would use about ½ cup.
Could I use cream instead of sour cream?
You could but I love the tangy flavor the sour cream gives. If you use regular cream I would add some lemon juice to the pesto.
Any other add ins?
You can really add anything you like! I think some roasted red peppers would be delicious. Black olives, fresh mozzarella balls, anything! Or try it with shrimp like in my shrimp pesto pasta salad for something a bit different.
Want some other delicious recipes to try?
If you loved this creamy pesto pasta salad then check out my recipe section for lots of delicious recipes. For a really impressive dish, try my Roasted Tomato and Garlic Ricotta Pasta. For a more traditional pesto pasta, my Best Basil Pesto Pasta Recipe is a classic.
Recipe
Creamy Pesto Pasta Salad
Ingredients
PASTA SALAD
- 12 ounces whole-grain penne pasta
- 2 cups cherry tomatoes halved
PESTO
- 1 cup sour cream
- 2 cups semi-packed fresh basil
- 4 cloves garlic minced (4 cloves yield ~2 Tbsp)
- 1/4 cup toasted pine nuts plus more for serving // or sub raw walnuts
- 1 medium lemon juiced (yields ~3 Tbsp or 45 ml as original recipe is written)
- 1 pinch sea salt plus more to taste
- 1/4 cup olive oil extra virgin is best // plus more for pasta
- 1/4 cup vegan parmesan cheese plus more for serving
Instructions
- Prepare pasta according to package instructions. Drain and toss in a little olive oil.
- Toast the pine nuts in a dry skillet over low heat for a few minutes until golden brown.
- Add basil, garlic, lemon juice, parmesan cheese and salt to a food processor and blend until well combined.
- Stream in the olive oil, a tablespoon at a time, blending in between until emulsified and smooth.
- Add the sour cream to the pesto and mix well.
- Add the pasta to a large bowl, add the sauce and mix well.
- Add the tomatoes and mix well.
- Top with extra parmesan, toasted pine nuts and a few extra basil leaves.
