This pesto pasta salad with green beans is a fresh, heart-healthy dish that’s quick to make, packed with Mediterranean flavors, and perfect for a light yet satisfying meal.
For more fulfilling salad recipes, see our pesto pasta salad with marinated white beans, chickpea cucumber salad, Greek yogurt pasta salad, and black bean corn salad.
Wholesome Ingredients for a Light Yet Satisfying Dinner
If you’re looking for a fresh, heart-healthy pasta recipe that’s quick to make and full of flavor, this pesto pasta salad is it! 🌿
Packed with colorful vegetables, plant-based protein, and plenty of fiber, it’s a light summer dinner idea that will leave you satisfied without feeling heavy. Louise and I love making this dish when we want something simple yet nourishing—it’s the kind of recipe that makes you feel good from the inside out.
With tender pasta, creamy pesto, and crisp veggies, it checks all the boxes for a Mediterranean diet pasta you’ll want to enjoy on repeat. This easy recipe is also perfect for meal prep: make it ahead and store it in the fridge for busy weeknights, picnics, or healthy lunches on the go. 🥗
Wholesome, quick, and delicious—this pesto pasta salad proves healthy food can be exciting! 🍋
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Pesto: Store-bought or homemade works beautifully. For a classic basil pesto, use basil, olive oil, parmesan, garlic, and pine nuts (or walnuts). For a non-dairy pesto, swap parmesan with nutritional yeast. You can also try kale, zucchini, parsley, arugula, or artichoke pesto for a fun twist.
- Pasta: Choose a short pasta shape like fusilli, penne, or farfalle. Cook until al dente so the salad stays light and fresh. For a simple pasta dinner that’s gluten-free, use brown rice or chickpea pasta.
- Green Beans: A traditional Italian pairing with pesto. Fresh or frozen both work—just boil briefly until tender-crisp. Sub in asparagus, cucumber, chickpeas, or cannellini beans for extra high-protein goodness.
- Tomatoes: Cherry or plum tomatoes add juiciness and sweetness. If you’re out, swap in roasted red peppers or sun-dried tomatoes for a bolder flavor that’s perfect for a weeknight pasta recipe.
- Arugula: Peppery and fresh, it balances the richness of pesto. Spinach, baby kale, or even fresh herbs like parsley can work instead.
- Olives: Choose Kalamata, Gaeta, green, or black olives for briny depth. Capers, marinated artichokes, or even pickled onions are delicious substitutes.
- Optional Add-Ins: Pine nuts (toasted until golden), lemon juice, shaved parmesan or dairy-free cheese, mozzarella pearls, or crumbled feta.
How to Make It
Step 1 — Cook Pasta & Green Beans
Bring a large pot of well-salted water to a boil. Add the pasta and cook until almost al dente. Halfway through, add the green beans. Cook until the pasta is al dente and the beans are tender‑crisp. Reserve about 1 cup of pasta water, then drain and rinse pasta and beans under cool water for 15 seconds to stop the cooking. Drain well so the salad doesn’t get watery.
Step 2 — Make the Pesto Sauce
Add pesto to a large mixing bowl. Loosen with pasta water, starting with a small splash and adding more until the pesto turns creamy and glossy. This helps the sauce cling to the pasta—even after chilling. Taste and adjust salt if needed.
Step 3 — Toss & Serve
Add pasta, green beans, halved olives, quartered cherry tomatoes, and fresh arugula to the bowl. Toss gently until everything is coated. If it looks dry, add another spoonful of pasta water or a drizzle of olive oil.
Finish with toasted pine nuts right before serving for crunch. Enjoy right away, or chill for 20–30 minutes. Fast to make, easy to pack, and satisfying—perfect as a weeknight vegetarian dinner and a refreshing plant-based pasta recipe for any season.
Tips
- Cook pasta al dente: Slightly firm pasta holds its shape and texture in a salad and makes the perfect base for any cold pasta salad.
- Save pasta water: Use starchy cooking water to loosen the pesto into a creamy sauce that coats every bite.
- Rinse with cool water: After draining, rinsing stops cooking and keeps pasta and beans fresh and crisp.
- Chill before serving: Resting the salad in the fridge for 20–30 minutes deepens the flavors and makes it an ideal 15 minute pasta dinner for hot days.
- Use fresh herbs: Adding a handful of fresh basil, parsley, or arugula just before serving boosts freshness and aroma.
- Mix gently: Toss ingredients slowly so the pasta doesn’t break and the pesto distributes evenly.
- Add protein if needed: Chickpeas, cannellini beans, or even grilled tofu can turn this into a heartier vegetarian pasta with pesto.
- Toast your nuts: Lightly toasting pine nuts or walnuts adds crunch and a richer flavor.
Frequently Asked Questions
Yes! This salad tastes even better after resting in the fridge for a few hours. It’s perfect for meal prep or as a light summer dinner idea.
Reserve some pasta water and mix it with the pesto to create a creamy sauce that stays moist even after chilling.
Short pasta like fusilli, farfalle, or rotini works best since it holds the pesto and veggies in every bite.
Absolutely. Swap parmesan for nutritional yeast or a vegan cheese alternative to keep it creamy and satisfying as a plant-based pasta recipe.
Yes—try chickpeas, cannellini beans, or grilled tofu for a boost.
More Easy Salad Recipes
- Rice salad
- Mediterranean chopped salad
- Quinoa salad
- Lentil salad
- Broccoli salad
- Creamy pasta salad
- Black bean salad
- Greek pasta salad
If you tried this pesto pasta salad with green beans recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Pesto Pasta Salad
Ingredients
- 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 pinenuts or chopped almonds — toasted
Instructions
- Cook Pasta & Green Beans: Boil 10 ounces short pasta in salted water until almost al dente. Add 6 ounces green beans halfway through. Reserve 1 cup pasta water, then drain and rinse briefly to stop cooking.
- Make the Pesto Sauce: In a large bowl, mix ½ cup pesto with a splash of pasta water until creamy and glossy. Adjust with more water if needed.
- Toss & Serve: Add pasta, green beans, ½ cup olives, 1½ cups cherry tomatoes, and 2 handfuls arugula. Toss gently, adding more pasta water or olive oil if dry. Top with 2 tablespoons pinenuts and serve right away or keep refrigerated.
Video
Notes
- Pesto: Classic basil or dairy-free with nutritional yeast. Try kale, zucchini, parsley, arugula, or artichoke pesto for variety.
- Pasta: Fusilli, penne, or farfalle. Swap with brown rice or chickpea pasta for gluten-free.
- Green Beans: Fresh or frozen. Sub with asparagus, cucumber, chickpeas, or cannellini beans.
- Tomatoes: Cherry or plum. Replace with roasted red peppers or sun-dried tomatoes.
- Arugula: Swap with spinach, baby kale, or fresh herbs.
- Olives: Kalamata, Gaeta, green, or black. Sub with capers, artichokes, or pickled onions.
- Optional Add-Ins: Toasted pine nuts, lemon juice, parmesan or dairy-free cheese, mozzarella pearls, or feta.
- Cook pasta al dente so it stays firm in the salad.
- Save pasta water to make the pesto creamy and clingy.
- Rinse with cool water to stop cooking and keep veggies crisp.
- Chill before serving for deeper flavor and a refreshing bite.
- Use fresh herbs like basil, parsley, or arugula for brightness.
- Mix gently so pasta keeps its shape and pesto spreads evenly.
- Add protein with chickpeas, beans, or grilled tofu.
- Toast your nuts for crunch and a nutty boost.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
great taste! I did not expect it to be so good, thank you 🙂
I plan to use store bought pesto. How much should I use?
Hi Cilla, I’d start with 3/4 cup of storebought pesto, diluted with 1/4 cup reserved pasta water. Then stir, taste, and add more if necessary.
I hope this helps!
Best,
Nico