This pesto pasta salad with marinated butter beans is a fresh, high-protein, and fiber-rich meal that’s perfect for keeping you full, energized, and satisfied while still feeling light and healthy.
For more easy salad recipes, check out our chickpea cucumber salad, Greek yogurt pasta salad, black bean corn salad, and healthy coleslaw with Greek yogurt.
Easy, Healthy Cooking Made for Real Life
One of the little tricks I love in this recipe is marinating the butter beans in pesto before anything else. Just a few minutes of soaking lets them drink up all that garlicky, herby flavor, and it completely transforms them—no bland canned bean taste here 🌿.
Once they’re ready, we toss them with pasta, juicy tomatoes, olives, and a squeeze of lemon for a dish that’s fresh, bright, and deeply satisfying.
Louise and I often make a big bowl for ourselves, but sometimes we share it with my parents too. They especially enjoy meals with beans because the extra fiber makes them feel light and energized, and with this salad they polished off the leftovers with huge smiles 🍋.
It’s the kind of healthy summer and early autumn pasta salad that’s easy to prep ahead, nourishing for the whole family, and doubles as a protein packed pasta salad that’s perfect for weeknights or potlucks 🙌.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Butter beans: Creamy and hearty, they make this salad filling. You can swap with cannellini beans, chickpeas, or even edamame for a protein packed pasta salad.
- Pesto: Classic basil pesto adds freshness. For variety, try sun-dried tomato pesto, arugula pesto, or a dairy-free version for vegan friends.
- Short pasta: Fusilli or penne work well because they hold the sauce. Sub with rotini, farfalle, or even whole wheat pasta for a healthier twist. Great base for a healthy summer pasta salad.
- Cherry tomatoes: Sweet and juicy, they brighten the dish. Grape tomatoes or diced heirloom tomatoes are excellent substitutes.
- Kalamata olives: Their briny flavor balances the richness of the beans and pesto. You can use green olives, capers, or even roasted red peppers.
- Parmesan cheese: Adds a salty, nutty kick. Swap with pecorino romano, asiago, or nutritional yeast if you want a vegetarian pesto pasta without dairy.
- Lemon (zest and juice): Provides brightness and balance. Lime juice or a splash of red wine vinegar can do the trick if you’re out of lemons.
How to Make Pesto Pasta Salad
Step 1: Marinate the Beans
Add drained and rinsed butter beans to a large mixing bowl and toss with the pesto, lemon zest, and juice until glossy. Let them sit while you prep everything else so they soak up flavor—this is the heart of a pasta salad with beans.
Step 2: Cook the Pasta
Bring a large pot of well‑salted water to a boil. Cook the pasta until al dente. Drain, then rinse under cold water for about 10 seconds to stop the cooking and cool it down.
Step 3: Prep the Veggies
Halve the cherry tomatoes and olives. Shave the parmesan. Add everything to the bowl with the marinated beans.
Step 4: Toss and Enjoy
Add the cooled pasta to the bowl. Toss well so every curve of the pasta gets coated. Taste and adjust with more lemon, salt, and pepper. If it looks thick, loosen with a splash of water.
Eat right away, or chill for 20–30 minutes to let the flavors mingle. The quick chill gives you that classic cold pesto pasta salad vibe.
Tips
- Salt your pasta water well: This is the only chance to season the pasta itself, and it makes a huge difference in flavor.
- Don’t overcook the pasta: Keep it al dente so it holds its shape when tossed — perfect for a make ahead pasta salad for parties.
- Loosen the pesto if needed: If it feels too thick, whisk in a spoonful of pasta cooking water or olive oil to make it creamy and glossy.
- Balance the flavors: The beans are mild, so make sure the lemon juice and zest brighten the dish.
- Go big on freshness: Use ripe cherry tomatoes and fresh basil if you have it — it turns this into a true Mediterranean pasta salad recipe.
- Play with texture: Add toasted pine nuts, sunflower seeds, or crunchy cucumbers to keep every bite interesting.
- Use quality cheese: Parmesan or pecorino romano gives a salty bite, but mozzarella bocconcini work if you want a lighter vegetarian pesto pasta.
Frequently Asked Questions
Yes! This salad tastes even better after a few hours in the fridge, making it the perfect healthy summer pasta salad for potlucks or picnics.
Short pasta like fusilli, penne, or rotini holds the pesto well, but you can also use whole wheat or gluten-free pasta if you prefer.
Yes, a quick rinse under cold water stops the cooking and keeps the pasta from clumping, which is important for cold salads.
Absolutely. Cannellini beans, chickpeas, or even lentils work well for a protein packed pasta salad.
Keep the salad in an airtight container in the fridge for up to 3 days. If it looks dry, stir in a little extra pesto or olive oil before serving.
More Easy Salad Recipes
- Lentil salad
- Quinoa salad
- Dense bean salad
- Greek pasta salad
- Quinoa chickpea salad
- Orzo salad
- Rice salad
- Chickpea pasta salad
If you tried this Pesto Pasta Salad 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 (with Marinated Butter Beans)
Ingredients
- 1 can butter beans (15 oz / 400 g), drained and rinsed
- ½ cup pesto (4 oz / 115 g)
- 8 oz short pasta such as fusilli or penne
- 2 cups cherry tomatoes halved
- ½ cup kalamata olives pitted and halved
- ½ cup shaved parmesan cheese
- ½ lemon zest and a squeeze of juice
Instructions
- Marinate the Beans – Toss 1 can butter beans (drained and rinsed) with ½ cup pesto, and the zest and juice of ½ lemon. Let sit to soak up flavor.
- Cook the Pasta – Bring a large pot of salted water to a boil. Cook 8 oz short pasta until al dente. Drain and rinse briefly under cold water (10 seconds) to stop cooking.
- Prep the Veggies – Halve 2 cups cherry tomatoes and ½ cup kalamata olives, shave ½ cup shaved parmesan cheese, and add to beans.
- Toss & Serve – Mix in pasta, season with salt and pepper if necessary, and enjoy right away or chill for 20–30 minutes.
Notes
- Butter beans → swap with cannellini beans, chickpeas, or edamame.
- Pesto → use sun-dried tomato pesto, arugula pesto, or a dairy-free pesto.
- Short pasta → rotini, farfalle, or whole wheat pasta for a healthier twist.
- Cherry tomatoes → grape tomatoes or diced heirlooms.
- Kalamata olives → green olives, capers, or roasted red peppers.
- Parmesan → pecorino, asiago, or nutritional yeast for a dairy-free option.
- Lemon → lime juice or red wine vinegar.
- Salt the water well → the pasta only gets one shot at flavor.
- Keep it al dente → holds shape better for a make ahead pasta salad for parties.
- Loosen the pesto → add pasta water or olive oil if it’s too thick.
- Brighten it up → lemon zest and juice keep the beans from tasting flat.
- Max out freshness → ripe tomatoes + basil = true Mediterranean pasta salad recipe.
- Add crunch → pine nuts, seeds, or cucumbers for extra texture.
- Choose good cheese → parmesan, pecorino, or lighter mozzarella bocconcini for a vegetarian pesto pasta.
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.
This was very tasty and simple to make! I love it!
Yummy combination of flavors. Very hearty, yet refreshing.
I go one step first. Add small diced celery, carrots, radishes, cukes For non vegan add a can of tuna.