Sweet Corn, Red Pepper, & Green Bean Salad with Pesto Vinaigrette
Green Beans, basil, and parsley — make this green pasta salad unbelievable ! By serving our Sweet Corn, Red Pepper, & Green Bean Salad with Pesto Vinaigrette, you’ll be the hit of any get together.

Sweet Corn, Red Pepper, & Green Bean Salad with Pesto Vinaigrette
Prep Time 30 minutes
Servings 6 Servings
Calories 258 kcal
Ingredients
- 10 oz./2 large fistfuls green beans
- 6 oz. dry farfalle
- 2 cups/14 oz. fresh cooked corn kernels
- 1 cup/4 oz. medium diced red pepper
- ¼ cup chopped basil
- 2 Tbsp. chopped parsley
- ¼ cup/2 oz. extra virgin olive oil
- 2 Tbsp./1 oz. red wine vinegar
- 1 tsp. grated garlic
Instructions
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Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and crisp-tender, about 5 minutes.
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Remove beans (save water for the pasta) and rinse under cold water to stop the cooking. Chop into ½” pieces. Place in a large bowl.
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Cook the farfalle according to package directions to al dente. Drain, rinse under cold water to stop the cooking and add to the bowl. Add the corn, red pepper, basil and parsley. Reserve.
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In a small bowl, whisk together the olive oil, vinegar and garlic. Stir into the reserved vegetables. Taste and season with salt and pepper.
Recipe Notes
An exclusive SharethePasta.org recipe.
Nutrition Facts
Sweet Corn, Red Pepper, & Green Bean Salad with Pesto Vinaigrette
Amount Per Serving
Calories 258
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 10mg0%
Carbohydrates 38g13%
Fiber 5g21%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.