Yogurt Pesto Pasta Salad

  • Prep 20 min
  • Total 20 min
  • Servings 4


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.

Nutritional Information

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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