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Close up shot of the pasta with yogurt sauce garnished with a sprig of basil.
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4.28 from 11 votes

Pasta with Basil Yogurt Sauce

A dreamy, creamy basil pasta sauce you'll make all summer long! The ideal "make ahead" sauce you can toss with pasta and serve warm or cold - or thin the sauce and use as a dressing for salads or as a dip for vegetables 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: pasta, vegetarian
Cuisine: Italian
Servings: 4
Calories: 705kcal


  • 1 lb. rigatoni or medium shell pasta
  • 1 cup 2% greek yogurt
  • 3 Tbsp. extra virgin olive oil
  • ½ cup fresh basil packed
  • 2 cloves garlic chopped
  • ¾ cup parmesan cheese grated
  • ¼ teaspoon white pepper
  • ¼ teaspoon salt
  • 1 cup chopped tomatoes optional
  • ¼ cup toasted pine nuts optional


  • In the bowl of a food processor combine the yogurt, olive oil, basil, garlic, parmesan cheese, pepper and salt. 
  • Process until all the ingredients are thoroughly mixed. Taste and adjust seasonings.
  • Measure ½ of the sauce into a large bowl and set aside
  •  Bring a large pot of water to boil. Season water with salt.
  • Add the pasta and cook until al dente - about 12 minutes. Drain.
  •  Add the pasta GRADUALLY to the yogurt sauce. If you add it too quickly the sauce will break.
  • Add more of the yogurt sauce if needed.
  • Garnish with the chopped tomatoes and pine nuts if desired.
  • Extra sauce can be passed separately or refrigerated for 2 days.


This basil sauce has so many usees!! It's delicious as a salad dressing (you can thin it out a bit by adding a bit of water) or served "as is" as a dip for vegetables!
Although I love this pasta served warm, it's also delicious served cold as a pasta salad.


Calories: 705kcal | Carbohydrates: 91g | Protein: 28g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 562mg | Potassium: 442mg | Fiber: 4g | Sugar: 7g | Vitamin A: 410IU | Vitamin C: 6.6mg | Calcium: 339mg | Iron: 2.8mg