I love this recipe because it's so versatile and easy to make. With one creamy dressing you can make endless combinations of summery pasta salad or potato salad.
- 1 cup Greek yogurt
- 1/2 cup basil or sun-dried tomato pesto, store-bought or homemade
- 1 teaspoon agave nectar
- 1 lemon, zested
- Kosher salt and freshly ground black pepper
Potatoes or pasta (pick one)
- 5 pounds whole fingerling, new, red bliss, Yukon Gold, or peeled sweet potatoes
- 16 ounces uncooked pasta (penne, orecchiette, rotini, bowties or another short pasta shape)
To serve (pick two or three)
- 1/4 cup finely chopped sun-dried tomatoes
- 1/4 cup finely chopped fresh Italian parsley
- 1 bunch freshly basil, torn to bits
- 2 finely chopped scallions, white and green parts
- 1/4 cup toasted pine nuts
- 1/4 cup grated Parmesan or Pecorino Romano cheese
For the dressing:
In a medium bowl, add the yogurt, pesto, agave, lemon zest and a few grinds of black pepper. Taste and season the dressing with a pinch of salt. Refrigerate for at least 30 minutes before using.
For the potatoes or pasta:
If using potatoes: Add potatoes to a large pot of cold salted water. Bring to a boil and cook until a fork can pierce the flesh, but it's still firm (not fork tender like for mashed potatoes). Once cooked, remove to a baking sheet or tray in one layer to cool. Once cool, cut into bite-sized chunks. If using fingerling potatoes, cut into 1-inch discs. For the new, red bliss, Yukon gold and sweet potatoes, cut into 1-inch cubes or simply cut into halves or fourths depending on the size of the potato.
If using pasta: Add pasta to a large pot of salted boiling water and cook according to package directions to al dente. Strain and pour onto a baking sheet or tray to cool.
In a large bowl add the potatoes or pasta, the dressing and fold gently. Refrigerate 1 hour before serving. Toss again, and top with 2-3 options for garnish.