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Sunny's Easy Pesto Pasta or Potato Salad

SERVINGS
4-6
RATE THIS RECIPE
(25)
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
SERVINGS
4-6
RATE THIS RECIPE
(25)

Ingredients

Dressing
  • 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.

    Preparation

    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.