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Healthy pesto pasta salad with marinated butter beans served with shaved parmesan.

Pesto Pasta Salad (with Marinated Butter Beans)

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 can butter beans (15 oz / 400 g), drained and rinsed
  • ½ cup (120 g) pesto (4 oz / 115 g)
  • 8 oz (240 g) short pasta such as fusilli or penne
  • 2 cups (300 g) cherry tomatoes halved
  • ½ cup (75 g) kalamata olives pitted and halved
  • ½ cup (40 g) shaved parmesan cheese
  • ½ lemon zest and a squeeze of juice

  • 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.
    Step 1 Marinating butter beans with pesto lemon zest and juice in a mixing bowl.
  • 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.
    Step 2 pasta cooked al dente and drained in a colander.
  • Prep the Veggies – Halve 2 cups cherry tomatoes and ½ cup kalamata olives, shave ½ cup shaved parmesan cheese, and add to beans.
    Step 3 Pasta cherry tomatoes parmesan and olives added to the bowl with the marinated beans.
  • Toss & Serve – Mix in pasta, season with salt and pepper if necessary, and enjoy right away or chill for 20–30 minutes.
    Step 4 pesto pasta salad with marinated butter beans served on a white platter.
Substitutions
  • 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.
 
Tips
  • 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.
 
Storage
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze without the cheese for up to 2 months.
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