Pesto Pasta Salad
A vibrant and fresh pasta salad dressed with homemade pesto and loaded with colorful veggies, perfect for summer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Blanching, Boiling, Mixing
- Cuisine: Italian
- Diet: Vegetarian
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
- 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.
- 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.
- Combine the cooked pasta, drained green beans, halved cherry tomatoes, and olives in a large mixing bowl.
- Add the pesto and mix until well coated, adjusting to your taste.
- Toss in the arugula and sprinkle with toasted pine nuts.
- 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
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pasta salad, pesto, summer salad, vegetarian recipe, easy salad
Find it online: https://flavorvia.com/pesto-pasta-salad/