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Pesto Pasta Salad

A vibrant and fresh pasta salad dressed with homemade pesto and loaded with colorful veggies, perfect for summer.

Ingredients

Scale
  • 10 ounces short pasta (like fusilli, farfalle, rotini, etc.)
  • ½ cup pesto (or more to taste)
  • 6 ounces green beans (fresh or frozen)
  • 1½ cups cherry tomatoes (halved)
  • ½ cup olives (halved)
  • 2 handfuls arugula
  • 2 tablespoons pine nuts (or chopped almonds, toasted)

Instructions

  1. Cook the pasta: In a large pot, bring salted water to a boil. Add your short pasta and cook for 8-10 minutes or until al dente, then drain and rinse with cold water.
  2. Blanch the green beans: Bring another pot of salted water to a boil, add the green beans, and cook for 3-4 minutes. Drain and plunge into an ice bath.
  3. Combine the cooked pasta, drained green beans, halved cherry tomatoes, and olives in a large mixing bowl.
  4. Add the pesto and mix until well coated, adjusting to your taste.
  5. Toss in the arugula and sprinkle with toasted pine nuts.
  6. Taste the salad and adjust seasoning with salt, pepper, or lemon juice.

Notes

Taste and adjust the seasoning as needed. The salad is even better after a few hours in the fridge.

Nutrition

Keywords: pasta salad, pesto, summer salad, vegetarian recipe, easy salad