Herbie Creative Recipes

Creamy Pesto Pasta Salad with Pickled Veggies & Cashews

Name: Creamy Pesto Pasta Salad with Pickled Veggies & Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6–8 servings
Ingredients: 12 oz short pasta (rotini, penne, or fusilli); 2 cups corn kernels (from 2-3 cobs); 1 cup broccoli florets, lightly steamed and chopped; 1/2 cucumber, diced; 1/3 cup shallots, finely diced; 1/2 cup pickled beets, diced; 1/4 cup pickled cucumbers, chopped; 2 tbsp pickled jalapeños, finely chopped; 1/3 cup canned black olives, sliced; 2 tbsp green olives, finely diced; 1/2 cup cashews, rough chopped; 2 to 2.5 tbsp basil pesto; 3-4 tbsp sun-dried tomato pesto; 1/2 cup plain Greek yogurt; 2 tbsp lemon juice; 1 tsp lemon zest (optional); 1 tsp onion powder; 1/2 tsp garlic powder; Pinch of chili flakes; 1/2 tsp dried oregano; 1/2 tsp dried basil; Salt and black pepper to taste; Optional: 1 tsp olive brine or pickle juice

Cold pasta salad with corn, broccoli, olives, pickled vegetables, cashews, and a basil plus sun-dried tomato pesto yogurt dressing.

Salads Pasta Sides American Italian 6–8 servings Prep 15 min Cook 30 min Total 45 min

5.0 (1 review)

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Ingredients

12 oz short pasta (rotini, penne, or fusilli)
2 cups corn kernels (from 2-3 cobs)
1 cup broccoli florets, lightly steamed and chopped
1/2 cucumber, diced
1/3 cup shallots, finely diced
1/2 cup pickled beets, diced
1/4 cup pickled cucumbers, chopped
2 tbsp pickled jalapeños, finely chopped
1/3 cup canned black olives, sliced
2 tbsp green olives, finely diced
1/2 cup cashews, rough chopped
2 to 2.5 tbsp basil pesto
3-4 tbsp sun-dried tomato pesto
1/2 cup plain Greek yogurt
2 tbsp lemon juice
1 tsp lemon zest (optional)
1 tsp onion powder
1/2 tsp garlic powder
Pinch of chili flakes
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and black pepper to taste
Optional: 1 tsp olive brine or pickle juice

Instructions

Cook pasta in salted water until al dente. Rinse under cold water, drain well, and place in a large bowl.
Steam broccoli 2-3 minutes, cool, and chop. Prep corn, cucumber, shallots, pickles, olives, and cashews.

Prep
Whisk basil pesto, sun-dried tomato pesto, Greek yogurt, lemon juice, zest if using, onion powder, garlic powder, chili flakes, dried oregano, dried basil, salt, pepper, and optional brine until smooth.

Cooking
Add vegetables, olives, and cashews to the pasta. Pour dressing over and toss thoroughly.
Chill at least 30 minutes. Serve cold or at room temperature, topped with extra cashews or a pesto drizzle if desired.

Reviews

5.0

1 review

5 stars 1
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1 star 0

Anonymous 2026-08-11

Pesto pasta salad with pickled crunch. Picnic staple.