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!
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
- 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
Step 1. Start by cooking your pasta according to package instructions. The last couple of minutes, add the green beans.
Step 2. Followed by the corn. If the corn isn’t frozen, it doesn’t need more than a minute.
Step 3. Once pasta is cooked and beans are bright green, strain into a colander.
Step 4. Return to the pot or a large bowl, then season with salt and pepper and stir in the basil.
Top with freshly grated parmesan cheese, then serve, and enjoy your Pesto Pasta Salad with Green Beans and Corn!
Frequently Asked Questions
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.
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.
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!
More Summer Salads
- Mexican Slaw with Honey Lime Vinaigrette
- Lebanese Chopped Salad
- Italian Garden Salad with Fennel
- Greek Village Salad
- Italian Pasta Salad
Eat It, Like It, Share It!
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Pesto Pasta Salad with Green Beans and Corn
Ingredients
Instructions
- Bring a large pot of salty water to a roaring boil and cook pasta according to package instructions.
- Add the green beans and corn to the pot 2 minutes before the pasta is estimated to be done cooking.
- Drain the pasta, beans and corn in a strainer and place in a large bowl.
- 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!)
- Garnish with grated parmesan cheese to serve.
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