Sweet Corn, Red Pepper, & Green Bean Salad with Pesto Vinaigrette

30 Minutes or less, 45 Minutes or less, 60 Minutes or less, 90 Minutes or less, American, Cold Dishes, Dairy-free, Dinner, Easy Clean-up, Easy Prep, Kid-friendly, Lunch, Make-ahead, Packable, Parties / Feed a crowd, Recipes, Salad, Short, Sides, Under 300 Calories, Vegetarian

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.

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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

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.
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.
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.
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.