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Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 8 Cups

Category: Salad


  • 10 oz fusilli pasta, 5 cups cooked

  • 2 tablespoons olive oil

  • 1/4–1/2 teaspoon sea salt

  • 1 tablespoon lemon juice

  • 1/2 cup halved green olives

  • 1/2 cup fresh mozzarella pearls

  • 1 cup fresh tomatoes, chopped,

  • 1/2 cup fresh basil

Creamy Pesto Dressing :

  • 3/4 cup basil pesto (try our recipe with vegan adaptations)

  • 1/2 cup greek yogurt (sub vegan yogurt or vegan sour cream)

  • 2 tablespoons mayonnaise (sub vegan mayo)

  • 1 tablespoon lemon juice

  • Salt and pepper

Garnish with Urfa Biber, red pepper flakes or Aleppo, Vegan Cheesy Sprinkle


  1. Cook pasta according to package directions, adding salt to the water.

  2. Rather than rinse with cool water, drain and toss hot pasta with olive oil and lemon juice, spread on a sheet pan to cool while you prep the veggies and dressing.

  3. Make the dressing: mix together pesto, greek yogurt, mayo, lemon juice until smooth and creamy. Salt and pepper to taste.

  4. Mix pasta, olives, fresh mozzarella, and creamy pesto dressing. (At this point, you can refrigerate up to a day ahead of serving).

  5. Add fresh tomatoes and basil just before serving and garnish of choice.

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