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.
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.