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Creamy Pesto Pasta Salad with Sun-Dried Tomato, Feta, and Mediterranean Veggies

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Indulge in the vibrant flavors of this Creamy Pesto Pasta Salad with Sun-Dried Tomato, Feta, and Mediterranean Veggies Recipe. Perfect for picnics, potlucks, or a quick lunch, this dish features a delightful combination of creamy yogurt and feta cheese blended with the freshness of colorful Mediterranean vegetables. The unique twist of using two types of pesto elevates the taste without the heaviness of traditional dressings. Serve it chilled or at room temperature for a refreshing meal that’s easy to prepare and packed with nutrients.

Ingredients

Scale
  • 1 cup short pasta (e.g., fusilli, penne)
  • 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
  • 1 tablespoon crumbled feta cheese
  • A few leaves of basil and parsley, chopped

Instructions

  1. 1. Cook 1 cup of short pasta in boiling salted water until al dente. Drain and rinse under cold water.
  2. 2. In a blender, blend together sun-dried tomato pesto, yogurt, feta cheese, salt, pepper, lemon juice, olive oil, and honey until smooth.
  3. 3. Chop your choice of fresh vegetables and combine them in a large bowl with the cooled pasta.
  4. 4. Pour half of the creamy dressing over the pasta mixture and toss gently to coat.
  5. 5. Top with remaining herbs and drizzle with additional dressing before serving.

Nutrition

Find it online: https://cookingwithmia.com/creamy-pesto-pasta-salad-with-sun-dried-tomato-feta-and-mediterranean-veggies-recipe/

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