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Morgan Manages Mommyhood

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Creamy Pesto Pasta Salad

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Creamy Pesto Pasta Salad is perfect as a side or a main dish all summer long! Easy to customize, this mayo free creamy pasta salad is the perfect weeknight dish. You’ll definitely need to stock up on basil!

a pinable with the words creamy pesto pasta salad and a big bowl of green pesto coated rotini noodles and tomato

I love basil. Every summer, I try and grow some and inevitably kill it. On account that basil seems to be the most simple plant to grow and maintain, it really says something about the strength of my black thumb.

Last year I was doing pretty well, but then spiders decided that they wanted to live in my basil, so I was done. Nope. I don’t do spiders. I willingly abandoned my basil and bought it from the store all summer.

Thankfully, it doesn’t matter where you get your basil for this recipe. This creamy pesto pasta salad is a family favorite. We honestly make it at least once a week.

pasta, mozzarella, tomato, and roasted pepper lined in a bowl with creamy pesto pasta sauce ready to be stirred together.
This pesto pasta salad is super customizable – add in cheeses, veggies, and proteins for a full, well-rounded meal.

How to customize creamy pesto pasta salad:

You can also switch up this recipe to your family’s taste – sometimes we mix in grilled chicken or Italian sausage. Others I add in artichoke or olives. Here are some ideas!

creamy pesto pasta salad in a large silver mixing bowl on a marble counter top with a gray rubber spatula

Can I make Creamy Pesto Pasta Salad ahead of time?

Yup! The ricotta keeps the basil from browning much, so it stays green pretty well. You can easily assemble the night before.

Another option is to make the sauce and cook the pasta the night before, then just assemble in the morning.

How long does this dish keep?

I recommend 3-4 days max in the fridge. After that, the pasta can get a little bit funky.

a close up of pesto pasta salad with tomato and mozzarella in a white bowl

Creamy Pesto Pasta Salad

Creamy pesto sauce is mixed with whole grain pasta, mini mozzarella, roasted peppers and tomato for the perfect summer dish. Though, we actually eat it all year round!

If you enjoy this recipe, please remember to vote 5 stars! It helps others find it, and makes my day!

3.15 from 7 votes
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Creamy Pesto Pasta Salad

Author Morgan

Ingredients

  • 1 lb pasta of choice
  • 2 cups loosely packed basil
  • 1 cup freshly shredded parmesan cheese
  • 1-3 crushed garlic cloves
  • 1/4 cup ricotta cheese
  • 1/4 cup olive oil
  • Pepper to taste
  • Optional: cherry tomatoes sundried tomatoes, roasted pepper, fresh mozzarella

Instructions

  1. Cook pasta as per the directions, then drain, rinse, and toss with a little bit of olive oil to avoid sticking. Allow to cool.
  2. Add all ingredients other than the optional add-ons to a blender or food processor and process until smooth.
  3. If needed, add salt and more pepper. Sauce should be thick, but if it’s too thick add 1 TBS more oil and process.
  4. Mix pesto with toppings and pasta and serve.
Nutrition Facts
Creamy Pesto Pasta Salad
Amount Per Serving (342 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

This creamy pesto sauce is also amazing on warm pasta, as a spread on sandwiches, and with shredded or chopped chicken as a chicken salad.

So tell me – can you keep a plant alive? What’s your favorite herb? Let me know in the comments!

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Comments

  1. Kate says

    Yummy! This looks great. I love ricotta so much. I need to work with fresh herbs more often- they upgrade a meal majorly.

    Reply

    • Morgan says

      I love fresh herbs, but I have to admit I really only use basil and cilantro most of the time! I need to work on it as well!

  2. Heather @ Polyglot Jot says

    mmmm i love pesto! I will have to make a dairy free version–i will share with you what i use for any dairy free people out there.

    I love basil!! I should totally grow some…although i seem to kill plants very easily too…. I also love Dill Weed and cilantro to the core!

    Reply

    • Morgan says

      Yes, please do!! This was one of my most missed meals when I couldn’t have dairy! And cilantro ??

  3. Julie @ Running in a Skirt says

    I love pesto too! I grow basil and never seem to grow enough. Next year I’m planting a big whisky barrel 🙂

    Reply

    • Morgan says

      Yeah I saw it and I was just like… hope you guys like it in there, enjoy. No thank you.

  5. Sarah @ BucketListTummy says

    This looks delicious! I love that it’s a basil pesto and not with pine nuts. Pasta salad is so addicting, once I start I can’t stop eating it!

    Reply

    • Morgan says

      It’s SO good! We may or may not eat the entire pound of pasta in a day with just 2 adults and a toddler ?

    • Morgan says

      BAHAHHA this is why I like you. I’m definitely calling this the besto pesto for now on!

  7. Kristy from Southern In Law says

    Don’t worry, we can grow corn and all these seemingly complicated things and yet whilst the rest of my herb garden thrives, my basil just wilts away and loses the will to live any longer!

    Which sucks because I am a hugeeeeeee fan of basil too!

    Reply

    • Morgan says

      Once I see it going down hill I’m like.. PICK IT ALL AND MAKE BASIL! I just don’t get it!

  9. Michelle says

    I have the same issues with basil as you do. It looks great for awhile then I could come out the next day and it is attacked by something. So I try and buy it fresh when I can and enjoy all the pesto I can. Great recipe. Thanks for sharing at Party at My Place

    Reply

  10. Taylor-Made Homestead says

    My basil is going crazy and I’m looking for some cooler dishes for the hot Texas summer. This recipe sure fits the bill. Love it – Pinned! Thanks for sharing. (visiting from the Simply Natural Saturdays Blog Hop)

    ~Taylor-Made Homestead~
    Texas

    Reply

    • Morgan says

      Yes! It’s definitely perfect for hot days (I make the pasta when I first wake up in the morning and the house is still a little cool!)

  11. Leslie says

    Mmmm. I love pesto, and never thought to use ricotta to cut sown on the fat. We grow basil every year. Some years we get a great harvest, other years disease takes over. So at least you’re not alone with having trouble with the plant! You might want to try rosemary. We’ve successfully grown three plants with little extra care.

    Reply

    • Morgan says

      I’ve heard that rosemary is super sturdy and hard to kill, which is what I need! Thanks for the suggestion!

  12. creativejewishmom/sara says

    looks delicious, and wonderful to “meet” you on craft schooling Sunday! please note that for future food contributions (hope to see you back at the party!) I only accept recipes that could be made by those who keep kosher, meaning no mixing milk and meat, and no shellfish or pork, thanks so much!

    Reply

  13. beth says

    Delicious! I can’t eat dairy so I have a vegan recipe I use, but I so wish I could try this one! Thanks for sharing with Simply Natural Saturdays!

    Reply

  20. April J Harris says

    I can grow basil on the windowsill, but sometimes I struggle to grow it in the garden! Love this Creamy Pesto Pasta Salad – what a lovely summer recipe. What a great idea to sub in a cup of spinach for a cup of the basil. I’m always trying to ‘hide’ spinach in things! Thank you for sharing with our Hearth and Soul HOp.

    Reply

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