Description
A creamy pesto pasta salad that is cool, herby, and rich, perfect for potlucks and meal prep.
Ingredients
- 1 1/2 cups homemade pesto (or store-bought)
- 1 cup mayonnaise
- 1/2 cup buttermilk (or as needed)
- 8 ounces orecchiette pasta, cooked to al dente
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 2 cups baby arugula
- 1/4 cup pine nuts, toasted
- 1 cup sun-dried tomatoes
- 1 1/2 cups mozzarella pearls
- 2 ounces Parmesan cheese, shaved
Instructions
- Make the creamy pesto dressing: In a medium bowl, whisk together the pesto and mayonnaise until smooth.
- Thin to the right consistency: Slowly whisk in the buttermilk, a little at a time, until the dressing is creamy and pourable.
- Chill the dressing: Cover and refrigerate until you’re ready to assemble.
- Cool the pasta: Drain the cooked orecchiette and let it cool completely.
- Assemble the salad: Toss the cooled pasta with the cannellini beans, arugula, toasted pine nuts, sun-dried tomatoes, mozzarella pearls, and shaved Parmesan.
- Dress and toss again: Drizzle with the creamy pesto dressing and toss until everything is evenly coated.
- Refrigerate before serving: Chill for at least 30 minutes for the best flavor.
Notes
For the best flavor, serve it after chilling for at least 30 minutes. Adjust seasoning before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian