Fresh, vibrant, and irresistibly creamy — this pasta salad blends garden vegetables, basil pesto, and tender pasta into a dish worthy of every gathering.
Published: May 31, 2025 · By: YumRecipe
This post may contain affiliate links · 0 Comments
Some recipes happen by accident — and they end up becoming your signature.
This Creamy Pesto Pasta Salad was born on a summer afternoon when I had leftover roasted vegetables, a half-box of pasta, and a jar of homemade basil pesto waiting in the fridge. I tossed them together with a little Greek yogurt for creaminess, added a sprinkle of lemon zest… and something magical happened.
The roasted vegetables added depth. The pesto wrapped everything in its fragrant green richness. And the creamy finish tied it all together in a way that felt both rustic and elegant. Since then, it’s been my go-to for picnics, meal prep, potlucks, or just a quiet dinner on the porch with crusty bread and chilled wine.
It’s hearty without being heavy, and it holds beautifully in the fridge — which means it gets better with time. That’s my kind of recipe.
Why This Pasta Salad Is Different
It’s Not Your Average Mayo-Drenched Dish
Let’s be real: many pasta salads drown under thick dressings and lack real flavor. Not this one. It’s light yet rich, fresh yet satisfying — and it doesn’t rely on mayo or heavy cream.
Instead, the creamy base comes from Greek yogurt (or sour cream, if you prefer), which adds tang and body without overpowering the basil pesto. Every bite feels intentional and balanced.
Roasted Veggies Add Something Special
The oven brings out the natural sweetness in zucchini, bell peppers, and cherry tomatoes. Slightly charred edges, a tender interior, and a burst of summer flavor — these veggies aren’t just filler. They’re the star.
You can use what’s in season, but I promise once you roast them, you’ll never want to go back to raw in your pasta salads again.
Key Ingredients and Notes
Short Pasta
I love using rotini or farfalle because the curves catch all the pesto and cream. But penne, fusilli, or even orecchiette work beautifully. Just avoid long noodles — they don’t mingle well in a cold salad.
Basil Pesto
Use your favorite jarred pesto or homemade. I prefer one with pine nuts and Parmesan for that classic Genovese flavor. If you’re dairy-free, you can find vegan options too.
Greek Yogurt or Sour Cream
This gives the salad its creamy finish without making it feel heavy. Full-fat versions offer the best texture.
Lemon Zest & Juice
Brightens everything. It cuts through the richness of the pesto and brings a clean, fresh finish.
Roasted Vegetables
A combination of zucchini, red bell peppers, and cherry tomatoes is my go-to. You can also add red onion, eggplant, or asparagus. The roasting is key for flavor depth.
Parmesan Cheese
Optional — but a sprinkle on top adds savory nuttiness and that unmistakable finish.
Fresh Herbs
Basil and parsley for garnish. If you have mint, a few leaves add an unexpected pop.
Ingredient List
- 12 oz short pasta (rotini, farfalle, or penne)
- 1 medium zucchini, chopped
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ⅓ cup basil pesto
- ⅓ cup full-fat Greek yogurt or sour cream
- Zest and juice of ½ lemon
- Optional: ¼ cup grated Parmesan
- Fresh basil or parsley for garnish
Step-by-Step Instructions
Step 1: Roast the Veggies
Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, and tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly charred at the edges.
Tip: Don’t overcrowd the pan — roasted, not steamed, is the goal.
Step 2: Cook the Pasta
Boil your pasta in salted water until just al dente. Drain and rinse under cool water to stop cooking. Set aside to cool.
Note: Rinsing also keeps it from becoming gummy when mixed cold.
Step 3: Mix the Creamy Pesto Sauce
In a large bowl, whisk together the pesto, Greek yogurt, lemon juice, and zest until smooth. Taste and adjust salt if needed.
Step 4: Assemble the Salad
Add cooled pasta and roasted veggies to the pesto mixture. Toss gently to coat everything evenly. Sprinkle with Parmesan and fresh herbs if using.
Step 5: Chill and Serve
Refrigerate for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature.
Serving Suggestions
This salad is a true chameleon. Here are my favorite ways to serve it:
- At Summer Gatherings – Add it to a picnic spread with grilled meats or sandwiches
- Meal Prep – Portion into containers with extra veggies or grilled chicken
- As a Light Dinner – Serve with crusty bread and a glass of white wine
- Brunch Side – It pairs surprisingly well with quiches and frittatas
- Make it a Bowl – Top with avocado slices, a soft-boiled egg, or roasted chickpeas
Make It Your Own
- Add Protein – Grilled chicken, shrimp, or chickpeas all work beautifully
- Change the Veggies – Use roasted cauliflower, corn, or snap peas
- Go Vegan – Use plant-based pesto and coconut yogurt
- Add Crunch – Pine nuts or toasted almonds are wonderful here
- Try a New Pasta – Whole wheat or lentil pasta adds extra nutrients
Storage & Make-Ahead Tips
Fridge:
Store in an airtight container for up to 4 days. Stir before serving — the sauce may thicken slightly in the fridge.
Make-Ahead:
You can roast the veggies and cook the pasta a day in advance. Mix everything together when ready to serve.
Freezing:
Not recommended — the texture and flavor don’t hold well after thawing.
Final Thoughts
This Creamy Pesto Pasta Salad is a celebration of balance — warm and cool, rich and fresh, comforting yet vibrant.
It’s one of those dishes that disappears fast, always earns recipe requests, and makes you feel like you’ve created something special from simple ingredients. It’s not just food — it’s joy in a bowl.
Whether you bring it to a potluck or enjoy it alone on a quiet evening, it carries the kind of comfort that stays with you.
Print
Creamy Pesto Pasta Salad with Roasted Veggies
This creamy pesto pasta salad is a fresh and vibrant side dish, combining roasted vegetables, basil pesto, and a creamy lemon dressing. It’s perfect for summer gatherings, meal prep, or a cozy dinner.
- Total Time: 35 minutes
- Yield: 6 servings
Ingredients
- Short pasta: 12 oz (rotini, penne, or farfalle).
- Zucchini: 1 medium, chopped.
- Red bell pepper: 1, sliced.
- Cherry tomatoes: 1 cup, halved.
- Olive oil: 2 tablespoons.
- Salt and pepper: To taste.
- Basil pesto: 1/3 cup (store-bought or homemade).
- Greek yogurt or sour cream: 1/3 cup, full-fat preferred.
- Lemon: Juice and zest of 1/2 lemon.
- Parmesan (optional): 1/4 cup grated.
- Fresh herbs: Basil or parsley for garnish.
Instructions
- Preheat the oven to 425°F (220°C). Toss zucchini, bell pepper, and tomatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly charred.
- Cook pasta in salted water until al dente. Drain, rinse under cold water, and set aside.
- In a large bowl, whisk together pesto, Greek yogurt, lemon juice, and zest.
- Add cooled pasta and roasted vegetables. Toss gently until well coated.
- Top with Parmesan and fresh herbs. Chill for 30 minutes before serving or enjoy immediately.
Notes
- Use any seasonal vegetables for variety like corn, asparagus, or broccoli.
- To make it vegan, use dairy-free pesto and yogurt alternatives.
- For meal prep, store in airtight containers and refrigerate for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 10 mg