Farfalle and Pesto Salad

READY IN: 35mins
Recipe by Sackville

Here's a simple salad that doesn't take much effort to put together. It would be a good choice for your next potluck.

Top Review by Linorama

Sackville Girl, this is a heavenly dish! I like the beans and potatoes in with the pasta and pesto. I think this would be a great dish for entertaining, as well as potlucks, picnics, and just staying at home! The changes I made were: I used a homemade vegan pesto, quartered the potatoes, put the garlic through a press, and sprinkled a shredded soy parmesan on top. Deeee-licious. It kept its great flavor even as it cooled to room temperature. I'm looking forward to trying the leftovers right out of the fridge tomorrow. Thanks for a keeper of a recipe.

Ingredients Nutrition


  1. Cook the pasta.
  2. Drain, reserving a couple tablespoons of cooking water.
  3. Keep the pasta warm.
  4. Coordinate the cooking so the potatoes are ready at the same time.
  5. They will probably need to boil in a separate pan of water for 15 minutes.
  6. Drain.
  7. Cut the beans in half and boil them in salted water for two minutes.
  8. Drain.
  9. While the beans, potatoes and pasta are cooking, tip the pesto into a bowl large enough to hold the finished salad.
  10. Mix the garlic into the pesto, along with the olive oil and the two tablespoons cooking water.
  11. Put the pasta, potatoes and beans into the bowl.
  12. Toss and serve.

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