Pasta Salad with Pesto Yogurt Sauce

Rating: 5.00
(1)

Pasta salads are the ultimate comfort food – perfect for family gatherings, picnics, or just a mid-week dinner. This Pasta Salad with Pesto-Tofu-Yogurt Sauce combines the richness of pesto, the creaminess of tofu and yogurt, and the crunchiness of veggies to offer a culinary experience that’s both comforting and intriguing.

About the Dish

Pasta salad, as a concept, has been around for a long time, coming into popularity in the United States during the mid-20th century. This dish takes its inspiration from a variety of cuisines, combining Mediterranean elements like olives and dry tomatoes with a distinctly Italian pesto and a sauce that has an almost Greek yogurt-like tang. The tofu adds a creaminess that melds everything together.

Tips Before You Start

  • Quality of Ingredients: Opt for the best quality olives and sun-dried tomatoes you can find. The same goes for the pesto sauce—homemade is great, but if you don’t have the time, find a reputable brand.
  • Pasta Type: Orichetti pasta holds the sauce well but feel free to swap it with fusilli, penne, or farfalle.
  • Toasting Pine Nuts: Keep an eye on them while toasting. Pine nuts can go from perfectly toasted to burnt in a matter of seconds.
  • Chilling Time: Don’t skip the 30-minute chilling time; it allows the flavors to meld together.
How to make Pasta salad with Pesto-Yogurt sauce

How To Make Pasta Salad with Pesto-Tofu-Yogurt Sauce

Step 1. Cook Pasta: Boil Orichetti pasta as per package instructions until al dente. Drain and cool.

Step 2. Toast Pine Nuts: In a dry skillet, toast pine nuts over medium heat until golden. Set aside.

Step 3. Prep Veggies: Finely chop the onion, halve the olives, and chop the dry tomatoes.

How to make Pasta salad with Pesto-Yogurt sauce

Step 4. Make Sauce: In a blender, combine pesto, tofu, and yogurt. Blend until smooth.

Pasta salad pesto

Step 5. Assemble: In a large bowl, combine the cooked pasta, crumbled feta, olives, rocket, dry tomatoes, and onion.

Step 6. Mix: Stir in the sauce and toasted pine nuts until well combined.

Step 7. Chill & Serve: Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

How to make Pasta Salad with Pesto Yogurt Sauce

How to Serve

Serve the pasta salad chilled, as a side dish or even as a main course if you’re in the mood for something light yet satisfying. It pairs well with grilled vegetables or a simple piece of bread.

How to make Pasta Salad with Pesto Yogurt Sauce

Pasta Salad with Pesto-Yogurt Sauce

5 from 1 vote
This Pasta Salad with Pesto-Yogurt Sauce offers a delightful blend of flavors and textures, from al dente Orichetti pasta to the creamy, rich sauce. It’s an all-in-one dish that’s perfect as a main course or a hearty side, making it a versatile option for various occasions.
Servings 5
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Equipment

  • Large pot for boiling pasta
  • Skillet for toasting pine nuts
  • Blender for sauce
  • Large mixing bowl

Ingredients
  

  • 300 g (10.5 oz) Orichetti pasta
  • 150 g (5.3 oz) Vegan Feta crumbled
  • 150 g (5.3 oz) Olives, pitted and halved
  • 60 g (2.1 oz) Rocket (arugula)
  • 75 g (2.6 oz) Dry (sun-dried) tomatoes chopped
  • 150 g (5.3 oz) finely chopped onion
  • 35 g (1.2 oz) toasted Pine nuts
  • 120 ml (4 fl oz) Pesto sauce
  • 100 g (3.5 oz) silken or soft Tofu
  • 120 ml (4 fl oz) Plant-based Yogurt

Instructions
 

  • Prep and Boil: Start by bringing a large pot of salted water to a boil. Add the Orichetti pasta and cook according to package instructions until al dente.
  • Toast the Pine Nuts: While the pasta is boiling, toast the pine nuts in a dry skillet over medium heat until golden. Set aside.
  • Drain and Cool Pasta: Once the pasta is cooked, drain it and let it cool to room temperature.
  • Prep the Veggies: In the meantime, chop the onion, halve the olives, and chop the dry tomatoes. Crumble the feta cheese if it’s not pre-crumbled.
  • Blend the Sauce: In a blender, combine the pesto sauce, tofu, and yogurt. Blend until smooth.
  • Assemble and Mix: In a large bowl, combine the cooled pasta, crumbled feta, chopped onion, halved olives, chopped dry tomatoes, and rocket (arugula). Stir in the blended sauce and toasted pine nuts until all ingredients are well-coated.
  • Chill Time: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Serve: After chilling, give the salad a quick stir to redistribute the sauce and serve.

Notes

If making ahead of time, keep the sauce and the pasta mixture separate and combine just before serving to keep the pasta from getting too soft.
And there you have it—a pasta salad that’s not just a sidekick, but a main event in its own right. Give it a shot; you won’t be disappointed.
Calories: 475kcal
Cost: $12
Course: Main Course, Side Dish
Cuisine: Italian, Mediterranean
Keyword: Healthy Fusion Cuisine, Pesto Pasta Salad, Quick and Easy Side Dishes, Tofu-Yogurt Sauce

Join the Conversation

  1. 5 stars
    This is a delish! Can’t wait to make it!

Comments are closed.

Like
Close
Copyright © 2023 Dr. Vegan. All rights reserved.
Close