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Creamy Pesto Pasta Salad

Servings: 8 -10 servings
Author: Taylor Ellingson

Ingredients

  • 12 ounces dried pasta cooked (I used rigatoni)
  • 1 cup plain yogurt I use Stonyfield whole milk yogurt
  • ¼ cup mayonnaise
  • ⅓ cup pesto homemade or store-bought
  • 8 ounces cherry tomatoes halved
  • 8 ounces fresh mozzarella cut into bite-sized pieces

Instructions

  • Cook pasta according to package.
  • Let cool.
  • Mix together yogurt, mayonnaise, and pesto and toss with the cooled pasta.
  • Add cherry tomatoes and mozzarella.
  • Season with salt and pepper, if needed.
  • Refrigerate until ready to serve.
  • Serve and enjoy!