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Sunny's Easy Pesto Pasta or Potato Salad

Anthony Scotto, Sunny Anderson, 4th of July, Barbeque, BBQ
Anthony Scotto's Prime Rib with Calabrian Pepper Sauce + Sunny Anderson's Easy Grilled Beef Ribs with Chili Chili Chili Sauce, Easy Grilled Pork Ribs with Herbed Mustard Sauce, Easy Pesto Potato or Pasta 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
  • Chef notes

    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.

    To serve:

    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.