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Pesto Pasta Salad with Green Beans and Corn

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LIZ DELLA CROCE

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This simple and flavorful pesto pasta salad with green beans and corn is made with just a few simple ingredients that you likely already have!

A round white plate with pesto pasta salad with green beans and corn on it.

I love eating seasonally because when your food is picked at peak freshness, it requires very little work on your end. Case in point: this simple five ingredient Pesto Pasta Salad with Green Beans and Corn.

Basil is often growing like weeds this time of year so I always have a batch of my homemade pesto on hand or in the freezer to quickly toss into pasta, soups, salads, and more. Right now my farmers market is overflowing with green beans and corn, but this pasta recipe would be delicious with any number of fresh vegetable like zucchini, tomatoes, grilled eggplant, and more!

Ingredients

Labeled ingredients for pesto pasta salad against a white background.
  • Pasta: I typically use penne, but any short cut pasta works great.
  • Green beans: Cut your beans into 2 inch pieces, or about the same length as your pasta.
  • Corn: Fresh or frozen corn can both be used for this dish.
  • Pesto: Store bought works well, but making your own basil pesto is delicious and easy!

How to Make Pesto Pasta Salad with Green Beans and Corn

Adding green beans to boiling water.

Step 1. Start by cooking your pasta according to package instructions. The last couple of minutes, add the green beans.

Adding corn kernels to pot of water.

Step 2. Followed by the corn. If the corn isn’t frozen, it doesn’t need more than a minute.

Straining pasta, green beans, and corn in a colander.

Step 3. Once pasta is cooked and beans are bright green, strain into a colander.

Stirring cooked pasta and veggies in pesto in a pot.

Step 4. Return to the pot or a large bowl, then season with salt and pepper and stir in the basil.

Pesto pasta salad with green beans and corn topped with shredded parmesan cheese.

Top with freshly grated parmesan cheese, then serve, and enjoy your Pesto Pasta Salad with Green Beans and Corn!

Frequently Asked Questions

What do you put in a pesto pasta salad?

The options are endless! I kept this pasta salad fairly simple, but you could include tomatoes, mozzarella cheese, pine nuts, fresh basil, broccoli, olives, or any other veggies you have on hand.

What does pesto go well on?

I love pesto! While it’s commonly served on pasta, I serve it with veggies, like my Caprese Skewers with Pesto, and on burgers, like my Turkey Burgers with Pesto.

How should I serve this pesto pasta salad with green beans and corn?

Extremely versatile, this pasta dish could be served warm with grilled chicken for a fast and easy dinner, or served chilled as a picnic-ready side dish. You can store it in the refrigerator for up to 5 days!

Pesto pasta salad with green beans and corn topped with cheese on a white plate.

More Summer Salads

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Pesto Pasta Salad with Green Beans and Corn

4.50 stars average
This simple and flavorful pasta salad is made with just a few simple ingredients including whole wheat pasta, pesto, green beans and corn.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
CourseSide Dish
Serves4

Ingredients
 
 

  • 8 ounces whole wheat penne or short cut pasta of choice
  • 2 cups green beans cut in 2″ pieces
  • 1 cup corn kernels fresh or frozen
  • ¼ cup pesto
  • salt and pepper to taste
  • parmesan cheese optional garnish

Instructions
 

  1. Bring a large pot of salty water to a roaring boil and cook pasta according to package instructions.
  2. Add the green beans and corn to the pot 2 minutes before the pasta is estimated to be done cooking.
  3. Drain the pasta, beans and corn in a strainer and place in a large bowl.
  4. Drizzle in the pesto and toss well to combine. Check for seasoning and add salt and pepper to taste (or more pesto if you wish!)
  5. Garnish with grated parmesan cheese to serve.

Nutrition

Calories: 325kcalCarbohydrates: 57.8gProtein: 11gFat: 10.2gSaturated Fat: 1.4gPolyunsaturated Fat: 8.8gTrans Fat: 0gCholesterol: 3mgSodium: 164mgFiber: 10.4gSugar: 1g

Liz’s Notes

While I prefer to use fresh green beans, you could also use frozen or canned.

Have you tried this?

Let us know how it was!

4.50 from 2 votes (1 rating without comment)

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6 responses to “Pesto Pasta Salad with Green Beans and Corn”

  1. Brenda Cunningham Avatar
    Brenda Cunningham

    I made this today for a Father’s Day cookout and it was delicious! I made it just the way it reads but doubled the recipe. Thank you so much!

    1. Ashley Avatar
      Ashley

      Hi Brenda! Thanks for sharing, we’re so glad to hear that it turned out wonderful for your family!

  2. Anne Avatar
    Anne

    Looks delicious!
    I have bookmarked it as it looks like a really good dish for a busy week as it is health and fast.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much!

  3. Susan Avatar
    Susan

    This salad sounds great. I also like the idea of it with something like grilled eggplant. My husband might actually eat pesto this way if it is the dressing for a salad (he didn’t like it when I made green beans with pesto – said it was “too frilly”).

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Ahhh yes grilled eggplant would be a great addition! My husband loves grilled eggplant too – I might try it soon!