Store leftovers in an airtight container in the fridge for up to 3 days, but avoid freezing as the pasta and veggies lose their texture.
Pesto Pasta Salad
Servings: 4 people
- 10 ounces (280 g) short pasta like fusilli, farfalle, rotini, etc
- ½ cup (120 g) pesto or more to taste
- 6 ounces (170 g) green beans fresh or frozen
- 1½ cups (225 g) cherry tomatoes halved
- ½ cup (60 g) olives halved
- 2 handfuls (50 g) arugula
- 2 tablespoons (20 g) pinenuts or chopped almonds — toasted
- 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.
Substitutions
- 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.
