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Artichoke Pesto Pasta Salad with with a piece of bread

Artichoke Pesto Pasta Salad with Green Bean & Potato

  • Author: Carlos Leo
  • Total Time: 27 minutes
  • Yield: 6-8 Serving 1x


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.

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Units Scale


  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%

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • 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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