Summer is almost here, although in Miami it feels like it’s been here for a while already. Today I have the perfect cold pasta salad for your BBQ summer party using some kid-friendly fun shaped Fusilli pasta. Artichoke Pesto Pasta Salad with Green Bean and Potato is a super easy recipe that is perfect to make ahead. This salad is packed with Mediterranean flavors from our creamy and tasty Artichoke Pesto by L’Epicurien. Also watch the video below to see how to make homemade pasta.
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Hey my friends, the pasta salad for today has an unusual combination of ingredients like pasta and potatoes. Yes, two starches. Maybe not the healthiest combo, but they taste so good together especially with the creamy texture of Artichoke Pesto which you can purchase in our online shop. As a freshness element, I added tender & crispy green beans. I also included sweet roasted cherry tomatoes for a pop of color and sweetness. The combination of two starches (potatoes & pasta) creates a creamier base flavor. Crispy green beans and roasted cherry tomato add extra flavor and color to the dish.
Inspiration for this Pesto Pasta Salad with Green Bean and Potato came from American Test Kitchen. This type of pesto pasta salad originally came from Liguria, Italy. People from Liguria traditionally use pesto in this region from Italy, and traditionally use trenette pasta. I didn’t find this pasta in any supermarket around Miami. If you cannot get trenette pasta, use any pasta with the perfect shape to hold thick sauce or pesto. Fusilli pasta was my pick because it’s easy to find in any supermarket, and has a fun shape.
What kind of pasta is Fusilli?
Fusilli is 1½ inches long, thick, corkscrew shaped pasta. Fusilli means “little spindles.” The corkscrew-shape helps hold more pesto in each spoonful for extra flavor. In the United States, we are more familiar with the pasta called Rotini that has a twist or spiral shape.
Cooking time: 8 to 10 minutes.
Best for baked dishes, and salads.
Ideal sauces: tomato, pesto, seafood.
Watch the video below to see how to make different homemade pasta including Fusilli.
More About Artichoke Pesto by L’Epicurien
L’Epicurien Artichoke Pesto is made using traditional methods and with the highest quality ingredients. Additive and preservative free, this fresh artichoke pesto is the perfect accompaniment to any Mediterranean or Italian meal. Use this artichoke pesto as the filling for ravioli, spread it on a pita, or mix it with other dips to create unique flavors. This gourmet pesto is an excellent pairing with many different pastas, baked chicken, and broiled fish. This wonderful spread has endless Spoonabilities.
Cooking Pesto Pasta Salad with Green Bean & Potato
The traditional method to cook pesto green bean, potato pasta salad is cooking all ingredients at the same time in the same pot. Honestly, I prefer to cook the potatoes and pasta first for 10 minutes. Then add the green beans and blanch them for 3 minutes and shock them in ice water. This process helps to keep vibrant color and fresh flavor. You also have more control over each ingredient’s cooking time and therefore the texture and tenderness of each ingredient. Cooking time will depend on how thick you cut the potatoes but make sure to check them at around the 8 minutes mark to prevent the potato from falling apart and losing their shape.
Always, remember to salt your water generously. It’s very important to keep in mind when cooking pasta.
While the pasta is cooking, pop the cherry tomatoes in the oven with one teaSpoon of Fleur de Sel Sea Salt and 1 TableSpoon of Navarino Icons Eleon Extra Virgin Olive Oil, both of which are available in our online shop. Roast them for about 30 minutes.
For the last step, heat a skillet with a TableSpoon of Eleon EVOO, add the garlic and cook until the fragrance is released. Now add the roasted cherry tomato, Artichoke Pesto and the cheeses (Asiago & Parmesan). Add two TableSpoons of crème fraîche. You can add a little of the pasta water if you find the sauce to be too thick – but I didn’t do it when making this recipe.
Combine all the ingredients until all is blended. Serve in a salad bowl and drizzle some premium EVOO.
You can use this Artichoke Pesto Pasta Salad with Green Bean & Potato as a side dish with:
- Horseradish Mustard Baby Back Ribs
- Oven-roasted Chicken Thighs with Pineapple Habanero Sauce
- Pork Chops with Jalapeño Raspberry Glaze.
More Recipes with Artichoke Pesto
I use the Artichoke Pesto as a delicious part of an Asiago Crab Artichoke Dip recipe, which unfortunately was so good it didn’t last very long in the house. Some other recipes you can find here that use this delicious Artichoke Pesto are:
- Asiago Crab Artichoke Dip
- Stuffed Roasted Chicken with Artichoke Pesto
- Artichoke Parmesan Bites – Delicious Party Bites
- Smoked Turkey Artichoke Panini
- Easy Parmesan Artichoke Risotto
- Seafood Artichoke Pesto Gratin
- Easy Artichoke Pesto Stuffed Mushrooms
- Zucchini Noodles with Artichoke Pesto & Roasted Cherry Tomatoes
I hope you get to try one, or all of these recipes. Let me know in the comments below which one you are going to try first.
Artichoke Pesto Pasta Salad with Green Bean and Potato is a delicious summer recipe with rich artichoke & Asiago taste, and creamy texture. Inspired by a recipe from the American Test Kitchen, this cold pasta salad is great as a side dish with BBQ meals, or even by itself for lunch.
- 1 jar Artichoke Pesto by L’Epicurien Click to buy here from our shop
- 2 TableSpoons Navarino Icons Eleon Extra Virgin Olive Oil Click to buy here from our shop
- 2 teaSpoons Fleur de Sel Sea Salt Click to buy here from our shop
- 2 TableSpoons Crème Fraîche
- 3 garlic cloves
- 12 oz green beans, trimmed and cut into 1+1/2 inch lengths
- 1 lb red potatoes peeled and cut into 1/2 inch pieces.
- 1 lb fusilli pasta
- 1/2 cup Asiago cheese
- 1/2 cup Parmesan cheese
- 2–3 cups roasted cherry tomato. I made my own. See notes below.
- Heat 3 quarts water to boil and add salt.
- Peel and cut the potatoes into 1/2 inch pieces or into 4 pieces if the potato is small or medium size.
- Add the Fusilli pasta in the same pot with the potatoes.
- Cook the potato and pasta for 10-12 minutes or until is cooked
- After you remove the potato and pasta. Add the green beans and cook for 3 minutes
- In another skillet, add the two TableSpoons EVOO.
- Add the garlic for a minute until it is fragrant.
- Add the roasted cherry tomato, Artichoke Pesto and the cheeses (Asiago & Parmesan). Add two TableSpoons of Crème Fraîche
- Option: Add some pasta water if you want a more loose sauce.
- Add the pasta, green beans & potatoes. Make sure that everything is coated well with the sauce.
- Cook over low heat for a few minutes until the sauce gets creamy if needed
- Serve in a salad bowl and drizzle on some Navarino Icons Eleon Extra Virgin Olive Oil
Vitamin A 40%, Vitamin C 60%, Calcium 47% , Iron 32%
- Category: Lunch, dinner, salad
- Cuisine: Italian
- Calories: 782
- Sugar: 6 g
- Sodium: 1036.5 mg
- Fat: 51.4 g
- Saturated Fat: 11.1 g
- Carbohydrates: 61.9 g
- Fiber: 6.6 g
- Protein: 22.5 g
- Cholesterol: 24.1 mg
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