Greek Yogurt Pesto Pasta Salad

Greek yogurt pesto pasta salad with tomatoes, cucumber, mozzarella, and basil. A cool, creamy vegetarian side ready in about 30 minutes.

Prep: 15 min · Cook: 10 min · Yield: 6 · Method: Stovetop

Ingredients

• 8 oz pasta
• 0.5 cup greek yogurt
• 0.25 cup pesto
• 1 cup tomatoes
• 1 medium cucumber
• 0.333 cup mozzarella
• 2 tbsp basil
• 1 tsp salt

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, usually 8 to 10 minutes. Drain well and rinse under cold water until cool. (about 10 min)
2. Whisk the Greek yogurt and pesto together in a large bowl until smooth. (about 2 min)
3. Add the cooled pasta, tomatoes, cucumber, mozzarella, and basil. Toss until evenly coated. (about 3 min)
4. Cover and refrigerate for at least 30 minutes before serving. (about 30 min) — Refrigerate at 40°F (4°C) or below