Sunny's Easy Pesto Pasta or Potato Salad
Anthony Scotto, Sunny Anderson, 4th of July, Barbeque, BBQ
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Rating:
3.55 (20 rated)
Servings:
4-6

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.

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

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.

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