Pesto Pasta Salad tops vegetables and tie pasta in a velvety, fantastic pesto dressing – decidedly flawless ! Premade pesto makes this serving of mixed greens a snap to make!


16 Ounces Dry Farfalle
1 1/4 Cups Mayonnaise
1 1/4 Cup Pesto, Stirred
1/3 Cup Buttermilk, Well Shaken
1/2 Cup Romano Cheese, Grated
1/4 Teaspoons Black Pepper
3/4 Teaspoon Dried Basil
3/4 Teaspoon Italian Herbs
1 Cloves Garlic, Minced


1 10 (Ounce Container) Grape Tomatoes, Cut In Half
1 1/2 Cup Parmesan Cheese, Shredded
3/4 Cup Red Onion, Thinly Sliced
1 Cup Pinenuts
1 Cup Fresh Basil Leaves, Julienned
2 (8 Ounce) Containere Fresh Mozzarella In Water, Diced Into Small Cubes


1 . Pasta: Cook pasta according to package instructions. Drain and rinse with cold water. Cool pasta to room temperature.
2 . For Dressing: in a large bowl, whisk together all dressing ingredients until well combined and smooth.
3 . Salad: When pasta has cooled, add to the dressing. Stir in the rest of the salad ingredients and toss with dressing until evenly coated. Cover with plastic wrap and refrigerate until ready to serve.

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