Creamy Pesto Pasta Salad : A Fresh, Flavor-Packed Make-Ahead Meal
This Creamy Pesto Pasta Salad is the ultimate side or light lunch—bold, herby, and satisfyingly creamy. Tossed with sweet corn, peas, and red bell pepper for crunch and color, it’s a feel-good, make-ahead dish that works perfectly for picnics, potlucks, or meal prep. It’s comforting and veggie-loaded, all in one bowl.
- Prep Time: 10 minutes
- chill time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
8 oz pasta shells or your favorite short pasta
1/2 cup frozen peas
1/2 cup corn (fresh, canned, or frozen)
1/2 red bell pepper, diced
1/3 cup creamy pesto (store-bought or homemade)
1/4 cup plain Greek yogurt or mayo (for creaminess)
Salt & black pepper to taste
Optional: crumbled feta or Parmesan
Instructions
Cook pasta according to package instructions. In the last 2 minutes, add peas and corn to the boiling water. Drain and rinse under cool water.
In a large bowl, combine cooked pasta, peas, corn, and diced red pepper.
Stir in creamy pesto and Greek yogurt until everything is well coated.
Season with salt and pepper. Add cheese if using.
Chill for at least 30 minutes before serving. Store covered in the fridge for up to 3 days.
Nutrition
- Calories: 280
- Fat: 12g
- Carbohydrates: 32g
- Protein: 10g