Pesto Pasta with Green Beans and Corn - a fast vegetarian pasta recipe
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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.
Course Side Dish
Cuisine American
Keyword pesto pasta salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 325kcal
Author Liz Della Croce


  • 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
  • 1/4 cup pesto
  • salt and pepper to taste
  • parmesan cheese optional garnish


  • 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.


Calories: 325kcal | Carbohydrates: 57.8g | Protein: 11g | Fat: 10.2g | Saturated Fat: 1.4g | Polyunsaturated Fat: 8.8g | Trans Fat: 0g | Cholesterol: 3mg | Sodium: 164mg | Fiber: 10.4g | Sugar: 1g