This vegan pesto pasta salad is fresh and creamy, combining pasta with crisp vegetables, arugula, and a simple pesto-yogurt ...

In a large mixing bowl, add the cooked pasta, pesto, mayo, sun-dried tomatoes, and arugula. Mix until everything is combined.

Ready in 25 minutes and great with grilled food or as a summery main course, our pasta salad with mozzarella and red pesto is fantastic.

Paired with a tomato-pepper salad and a peaches and cream cake, this herby main is lush with peak green beans and corn.

Season to taste with salt and pepper. Cook the pasta: Bring a large pot of salted water to a boil over medium high heat. Cook the pasta until just al dente, about 8 minutes.

½ pound fresh, small mozzarella balls or ciliegine, halved 1 cup basil pesto, homemade or store-bought, plus more as needed 1⁄4 cup grated Parmesan cheese 2 tablespoons fresh lemon juice ...

A go-to comfort meal, pasta will always be there for you—no matter the season. Here’s a roundup of our favorite summertime pasta recipes that make the most of fresh, ripe produce, seasonal shellfish, ...

½ pound fresh, small mozzarella balls or ciliegine, halved 1 cup basil pesto, homemade or store-bought, plus more as needed 1⁄4 cup grated Parmesan cheese 2 tablespoons fresh lemon juice ...

Ingredients 12-ounce box tricolor rotini 1 tablespoon olive oil 10 ounces cherry tomatoes, halved lengthwise 6-ounce can black olives, strained and chopped A handful of basil leaves, torn 12 ...

While you can’t go wrong simply tossing pesto with pasta, try it as a salad dressing, sandwich spread, or dip for crackers and crudités. Here are some ideas from our archives to get you started.