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Pesto Pasta Salad with Green Beans and Corn

This simple and flavorful pasta salad is made with just a few simple ingredients including whole wheat pasta, pesto, green beans and corn.

Pesto Pasta Salad with Green Beans and Corn - a fast and easy side dish recipe

I love eating seasonally because when you food that is fresh and at peak freshness it requires very little work on your end. Case in point: this simple five ingredient pesto pasta salad made with sweet corn and fresh green beans.

Pesto Pasta with Green Beans and Corn - a fast vegetarian pasta recipe

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.

Pesto Pasta Salad with Green Beans and Corn - a five ingredient side dish recipe

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. Ideal for making ahead of time, you can store it in the refrigerator for up to 5 days.

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Pesto Pasta with Green Beans and Corn - a fast vegetarian pasta recipe

Pesto Pasta Salad with Green Beans and Corn

5 stars
This simple and flavorful pasta salad is made with just a few simple ingredients including whole wheat pasta, pesto, green beans and corn.
PREP: 5 mins
COOK: 10 mins
TOTAL: 15 mins
Pin Recipe
Servings: 4

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
 

  • 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.

Nutrition

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

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

6 Comments

  1. 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!

  2. 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”).

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