Pasta salad. Yuck. Just the thought of it reminds me of hot, mosquito-y, summer pot lucks of my childhood. Tables with orange Tupperware bowls full questionable mayonnaise, mustard, and pickle relish “salads”. And you couldn’t tell if it was egg, pasta, potato, or tuna salad just by looking. So gross.
Anyway, I conquered my fear of pasta salad to use up some leftover pasta from the other night. It was delightful. Truly. Make this the next time you have some leftover pasta, or the next time you go to a potluck!
Creamy Pesto Pasta Salad
4 cups cold, cooked, pasta
1 cup prepared pesto (I get mine from Sam’s)
1/2 cup nonfat Greek yogurt
juice of one lemon
1/4 cup walnuts
Mix together pesto, yogurt, and lemon juice. The ratio is 2:1, pesto: yogurt, depending on how much pasta you have. Toss the sauce with the pasta and add the walnuts. Garnish with fresh basil.
