Artichoke Pesto Pasta Salad with with a piece of bread

Artichoke Pesto Pasta Salad with Green Bean & Potato




Yield 6-8 Serving

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. Heat 3 quarts water to boil and add salt.
  2. Peel and cut the potatoes into 1/2 inch pieces or into 4 pieces if the potato is small or medium size.
  3. Add the Fusilli pasta in the same pot with the potatoes.
  4. Cook the potato and pasta for 10-12 minutes or until is cooked
  5. After you remove the potato and pasta. Add the green beans and cook for 3 minutes
  6. In another skillet, add the two TableSpoons EVOO.
  7. Add the garlic for a minute until it is fragrant.
  8. Add the roasted cherry tomato, Artichoke Pesto and the cheeses (Asiago & Parmesan). Add two TableSpoons of Crème Fraîche
  9. Option: Add some pasta water if you want a more loose sauce.
  10. Add the pasta, green beans & potatoes. Make sure that everything is coated well with the sauce.
  11. Cook over low heat for a few minutes until the sauce gets creamy if needed
  12. 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%

Courses Lunch, dinner, salad

Cuisine Italian

Nutrition Facts

Amount Per Serving

Calories 782

% Daily Value

Total Fat 51.4 g


Saturated Fat 11.1 g


Cholesterol 24.1 mg


Sodium 1036.5 mg


Total Carbohydrates 61.9 g


Dietary Fiber 6.6 g


Sugars 6 g

Protein 22.5 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Spoonabilities at