Creamy Pesto Pasta Salad with Sun-Dried Tomato, Feta, and Mediterranean Veggies
Creamy Pesto Pasta Salad with Sun-Dried Tomato, Feta, and Mediterranean Veggies is a vibrant and refreshing dish that captures the essence of Mediterranean cuisine. This delightful pasta salad is perfect for potlucks, picnics, or quick lunches, offering a creamy texture from yogurt and feta while avoiding heavy dressings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup short pasta
- 4 cups water
- 1 teaspoon salt
- ½ tablespoon extra virgin olive oil
- ½ cup sun-dried tomato pesto
- 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
- A few leaves of basil and parsley, chopped
Instructions
- Cook the pasta in boiling salted water until al dente. Drain and rinse under cold water. Toss with olive oil.
- In a blender, combine pesto, yogurt, feta cheese, salt, pepper, lemon juice, olive oil, and honey. Blend until smooth.
- Dice the vegetables and toast walnuts lightly.
- In a large bowl, mix cooked pasta with veggies and half of the dressing; toss gently.
- Serve topped with remaining herbs, olives, walnuts, and feta. Enjoy immediately or refrigerate for at least 30 minutes.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 290
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg