This pesto pasta salad with tomatoes, cucumber, and smoked tofu is tossed with the best creamy pesto dressing that coats the twisted noodles perfectly. Pack it up for a picnic, a potluck, or as a lunch for work!
What to expect
This is, hands down, my favorite pasta salad. It’s a combination of pasta, fresh and crunchy veggies like juicy cherry tomatoes and fresh cucumber as well as protein. I am using smoked tofu, which gives this salad a fantastic subtle smoky note. The chopped up sundried tomatoes give the salad some depth and umami.
The dressing is a mix of sour cream for extra creaminess, store-bought pesto (use your favorite), chili oil (I love it!), some vinegar and a drizzle of olive oil. I use store-bough red pesto for this salad, usually a sundried-tomato pesto. But if you love basil, you can certainly use a pesto Genovese or some other herb pesto.
Make use of fridge leftovers
Pasta salad is a great way to use up any leftovers in your fridge. Not only veggies, but also the last bit of pesto in the jar, the last pieces of sundried tomatoes in oil or jalapenos that have been hanging around for a while, or some slices of cheese that are about to get dry (don’t worry, the marinade will bring that to life again).
Make it in advance
Make it once, eat often: Like most pasta salads, this pasta salad with pesto is a great dish to make ahead. It keeps well in the refrigerator for several days. I think it even tastes better after a day in the fridge.
I usually make a big batch to enjoy it 2 or 3 times. That’s why the recipe makes 5 main servings (and even more sides). On days where I can’t really be bothered to cook, this pre-made pasta salad can be a real life-saver!
Tips for the best pasta salad
Most importantly: Season well. This already starts when cooking the pasta – season the salted water with and extra pinch of salt. But seasoning goes beyond salt: Fresh minced herbs (think basil, parsley, or oregano) are a great addition in this salad.
In this recipe, I use some pesto rosso or sundried tomato pesto to brighten the flavors. Add a spoon or two of (crispy) chili oil, if you have it on hand. It makes a huge difference since it adds a tad of heat, some crunch, and lots of umami flavor.
Another thing I’ve learned over the years: don’t skimp on the dressing. The noodles will continue to soak up all the liquids around, especially the dressing. So do yourself a favor and add enough, because nobody enjoys a dry noodle salad.
Recipe creamy pasta salad
Cook pasta: Cook pasta according to packet instructions. Pour into a colander and rinse with cold water to stop the cooking process. Drain well.
Chop tofu and veggies: In the meantime, cut tofu into cubes and transfer to a large bowl. Wash and half/quarter cherry tomatoes. Wash cucumber and slice lengthwise. If it is rather seedy, remove seeds using a spoon. Chop cucumber. Chop sundried tomatoes.
Add all the chopped veggies to the bowl.
Prepare dressing: In a second bowl, whisk together sour cream, vinegar, olive oil, pesto, and chili oil.
Mix ingredients & enjoy: Stir together pasta, chopped ingredients and dressing. Season to taste with salt and pepper and add a glogg of vinegar if the salad requires more acid.
Enjoy the salad right away at room temperature or put it in the refrigerator for up to 2 days. It’s a great dish to make in advance.
More delicious salad recipes:
Did you make this recipe? Let me know in the comments how it turned out and also leave me a star rating if you want :)
Creamy Pasta Salad with Pesto (no Mayo!)
Ingredients
- 340 g /12 oz fusilli pasta (or other shapes like bow ties/fafalle, rotini, or penne)
- 170 g /6 oz smoked tofu
- 285 g /10 oz cherry tomatoes
- 1/2 English cucumber (230 g or about 1 heaping cup chopped)
- 60 g (about 1/3 cup) sundried tomatoes in oil, drained
- 100 g (1/3 cup + 1.5 tablespoons) sour cream
- 3 tablespoons (45 ml) white wine vinegar (alternatively use apple cider vinegar)
- 1.5 tablespoons (20 ml) olive oil
- 2 heaping tablespoons (40 g) pesto (I like sundried tomato pesto but use any pesto you like)
- 2 tablespoons crunchy chili oil (optional but recommended)
- 1/4 teaspoon fine salt
- Freshly ground black pepper
Instructions
Cook pasta:
- Cook pasta according to packet instructions. Pour into a colander and rinse with cold water to stop the cooking process. Drain well.
Chop tofu and veggies:
- In the meantime, cut tofu into cubes and transfer to a large bowl.
- Wash and half/quarter cherry tomatoes. Wash cucumber and slice lengthwise. If it is rather seedy, remove seeds using a spoon. Chop cucumber. Chop sundried tomatoes.
- Add all the chopped veggies to the bowl.
Prepare dressing:
- In a second bowl, whisk together sour cream, vinegar, olive oil, pesto, and chili oil.
Mix ingredients & enjoy:
- Stir together pasta, chopped ingredients and dressing. Season to taste with salt and pepper and add a glogg of vinegar if the salad requires more acid.
- Enjoy the salad right away at room temperature or put it in the refrigerator for up to 2 days. It’s a great dish to make in advance.
