Yogurt Pesto Pasta Salad

yogurt pesto pasta salad Side
Yogurt Pesto Pasta Salad
  • Prep 20 min
  • Total 20 min
  • Servings 4

Our satisfying pasta salad showcases asparagus and a creamy yogurt and pesto dressing MORE+ LESS-

Lauren Keating
Updated October 20, 2014


package fusilli pasta (16 oz)
bunch (about 3/4 lb) fresh asparagus spears, trimmed, cut into 1-inch pieces
tablespoons olive oil
oz Yoplait® Greek 100 plain yogurt (from 2-lb container)
tablespoons pesto paste
Black pepper
pint (2 cups) grape tomatoes, halved


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  • 1
    Cook pasta as directed on package. Two minutes before pasta is done, add asparagus to saucepan.
  • 2
    When pasta is al dente, drain. Immediately rinse pasta with cold water; transfer to large serving bowl. Stir in oil.
  • 3
    In medium bowl, stir together yogurt and pesto paste. Season with pepper.
  • 4
    Stir dressing and tomatoes into pasta. Serve immediately.

Expert Tips

  • Pesto paste, sold in a tube, contains less oil than prepared basil pesto.
  • This salad is best served immediately after it’s dressed. If you want to make it ahead, add the tomatoes to the oiled pasta and asparagus in one bowl; refrigerate. Refrigerate the dressing in another container. Combine just prior to serving.

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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