Description
Indulge in the vibrant flavors of this Creamy Pesto Pasta Salad with Sun-Dried Tomato, Feta, and Mediterranean Veggies Recipe. This delicious dish combines al dente pasta, fresh vegetables, and a creamy yogurt-based pesto dressing to create a refreshing salad perfect for potlucks, picnics, or quick lunches. With its lighter twist on traditional pasta salads, this recipe is not only satisfying but also customizable to suit your taste preferences. Enjoy it chilled, allowing the flavors to meld beautifully, or serve it right after preparation for a delightful meal.
Ingredients
Scale
- 1 cup short pasta
- 4 cups water
- 1 teaspoon salt
- ½ tablespoon extra virgin olive oil
- ½ cup pesto (sun-dried tomato or Thai basil)
- ¼ cup yogurt
- 1 tablespoon crumbled feta cheese
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- ½ tablespoon extra virgin olive oil
- ½ teaspoon honey
- 1 cucumber, diced
- 2 carrots, diced
- 1 onion, thinly sliced
- 1 green apple, diced
- 1 cup cherry tomatoes, halved
- ¼ cup olives, halved
- ¼ cup walnuts, toasted
- Fresh basil and parsley for garnish
Instructions
- Cook the pasta in boiling salted water until al dente. Drain and rinse with cold water.
- In a blender, combine pesto, yogurt, feta cheese, salt, pepper, lemon juice, olive oil, and honey; blend until smooth.
- Chop the vegetables and mix them with the cooked pasta in a large bowl.
- Pour half of the creamy pesto dressing over the salad and toss gently to combine.
- Top with remaining herbs and drizzle additional dressing if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg