Artichoke Lemon Pesto Pasta Salad with Green Bean and Potato recipe is super easy and perfect to make ahead. Mediterranean inspired meal. Available at

Artichoke Lemon Pesto Pasta Salad with Green Bean & Potato




Yield 6-8 Serving

Artichoke Lemon Pesto Pasta Salad with Green Bean and Potato is a delicious summer recipe with a lemony tang, 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 Pure Cottonseed Oil.
  7. Add the garlic for a minute until it is fragrant.
  8. Add the roasted cherry tomato, Artichoke Lemon 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