Creamy Pesto Pasta Salad Recipe Easy Homemade Sun-Dried Tomato Mozzarella Delight
A creamy pesto pasta salad featuring rotini pasta coated in a luscious sauce with sun-dried tomatoes and fresh mozzarella, perfect for a quick, fresh, and satisfying meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: 6 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 12 ounces rotini or fusilli pasta
- 1/2 cup basil pesto (store-bought or homemade)
- 4 ounces cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/2 cup chopped sun-dried tomatoes, oil-packed
- 1 cup fresh mozzarella balls (bocconcini), drained and halved if large
- A handful of fresh basil leaves, torn
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain the pasta well and rinse briefly under cold water to stop cooking and cool it down for salad.
- In a large mixing bowl, combine 1/2 cup pesto, 4 ounces softened cream cheese, and 1/2 cup plain Greek yogurt. Whisk or stir vigorously until smooth and creamy with no lumps. Add 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, and 1 minced garlic clove. Mix well and season with salt and pepper to taste.
- Add the cooled pasta to the bowl with the creamy pesto sauce. Using a silicone spatula, fold gently but thoroughly until all pasta spirals are evenly coated.
- Fold in 1/2 cup chopped sun-dried tomatoes and 1 cup fresh mozzarella balls. Stir carefully to distribute without breaking the mozzarella.
- Tear a handful of fresh basil leaves and sprinkle them over the salad. Fold lightly into the mixture.
- Cover and refrigerate the pasta salad for at least 30 minutes to let flavors meld. Before serving, taste again and add salt or pepper if needed. Serve chilled or at room temperature.
Notes
Cook pasta al dente and rinse with cold water to stop cooking and maintain texture. Soften cream cheese before mixing to avoid lumps. Drain sun-dried tomatoes to prevent greasiness. Be gentle when folding in mozzarella to keep balls intact. Chill salad for at least 30 minutes before serving to meld flavors. Stir in olive oil or more Greek yogurt if salad is too thick after chilling.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 320
- Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 12
Keywords: creamy pesto pasta salad, sun-dried tomatoes, mozzarella, easy pasta salad, summer salad, vegetarian pasta salad