Bean Salad and Pesto Pasta Salad
Recipe and photography by Abby Mosler, @SweetRindandSalt. This Bean Salad and Pesto Pasta Salad is a fresh, flavorful, and easy pasta salad recipe perfect for summer gatherings, picnics, potlucks, and quick weeknight meals. Made with tender rotini pasta, juicy cherry tomatoes, crisp cucumber, creamy mozzarella, and a rich basil pesto sauce, this dish delivers the perfect balance of bright and savory flavors. The addition of Paisley Farm Four or Five Bean Salad adds a protein-packed, tangy twist with a variety of beans that make this pasta salad both hearty and satisfying. Ready in just 20 minutes, this cold pasta salad recipe is ideal for meal prep, BBQ side dishes, or a light vegetarian lunch. Whether you’re searching for easy pasta salad recipes, pesto pasta variations, or creative ways to use five bean salad, this dish is a delicious go-to that’s as simple as it is crowd-pleasing.
Ingredients
1 lb. dried rotini pasta (or any short-cut pasta)
1 ½ cups cherry or grape tomatoes, halved
1 small cucumber, thinly sliced
8 oz. small mozzarella balls, halved
1 cup store bought pesto sauce
1 (24 oz.) jar Paisley Farm Four or Five Bean Salad, drained and rinsed with cool water
Fresh basil for garnish (optional)
Instructions
- Bring a large pot of water to a boil and cook the pasta according to package directions. It works best if you cook the pasta al dente so that it still has a slight bite to it. This will prevent the pasta salad from becoming mushy. After you initially drain the pasta, rinse with cool water and drain well once again.
- Add the pasta to a large mixing bowl, along with the tomatoes, cucumber, and mozzarella balls. Pour or spoon the pesto sauce over the top. Using a wooden spoon or sturdy spatula, toss until everything is evenly coated in the pesto. Next, add the Paisley Farm Five Bean Salad and gently toss until combined with the pasta salad. Garnish with torn fresh basil leaves, if desired, and serve.
