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Creamy Pesto Pasta Salad
Servings:
8
-10 servings
Author:
Taylor Ellingson
Ingredients
12
ounces
dried pasta
cooked (I used rigatoni)
1
cup
plain yogurt
I use Stonyfield whole milk yogurt
¼
cup
mayonnaise
⅓
cup
pesto
homemade or store-bought
8
ounces
cherry tomatoes
halved
8
ounces
fresh mozzarella
cut into bite-sized pieces
Instructions
Cook pasta according to package.
Let cool.
Mix together yogurt, mayonnaise, and pesto and toss with the cooled pasta.
Add cherry tomatoes and mozzarella.
Season with salt and pepper, if needed.
Refrigerate until ready to serve.
Serve and enjoy!