Yesterday we made this one! I got some green beans from a stand down the road and wanted to make a specific summer pesto salad—so this beauty was created! I also had a bag of unshelled pine nuts I’d bought a while ago, also from a local stand… and I’ll just say it: NOT WORTH IT. Just go buy the shelled pine nuts from Costco—it’s the same price and way less work.
This dressing uses both cashews and pine nuts, but feel free to adjust: if you want more pine nut flavor, use fewer cashews—or skip the cashews completely if you prefer.
This recipe also uses the same Jovial brown rice fusilli we used for our Golden Pepper & Herb Fusilli Salad! Give this one a try—it’s fresh, bright, and totally delicious.
🛒 Ingredients & Brands We Love:
- Jovial Brown Rice Fusilli – This is our go-to gluten-free pasta. Made with just organic brown rice and water, and it holds up beautifully in pasta salads. We usually buy it at Walmart.
- Pine Nuts (Shelled) – We’ve learned from experience: skip the unshelled ones and go with the shelled pine nuts from Costco —same price, way less work.
Summer Pesto Pasta Salad
A refreshing summer pasta salad tossed with a creamy basil pesto made from cashews, pine nuts, lemon, and garlic. Sautéed zucchini, crisp green beans, juicy tomato, and optional chickpeas make it a vibrant, satisfying dish.
Ingredients
For the Pesto Dressing:
- ⅔ cup raw cashews
- ¼ cup pine nuts
- 1 lemon juiced
- 1 garlic clove
- 1 cup fresh basil leaves packed
- ~¼ cup water adjust for consistency
- Salt and pepper to taste
For the Salad:
- 5 cups uncooked Jovial Brown Rice Fusilli
- 1 medium tomato chopped
- 1 zucchini chopped or thinly sliced
- A handful of fresh green beans blanched and cut into 1-inch pieces
- Optional: ½–1 cup cooked chickpeas for added protein
- Extra basil for garnish
- Salt and pepper to taste
- Avocado oil for sautéing
Instructions
Cook Pasta:
- Cook the fusilli according to the package instructions. Drain and rinse with cool water. Set aside.
Make the Pesto Dressing:
- In a high-speed blender, combine cashews, pine nuts, lemon juice, garlic, basil, and water. Blend until smooth and creamy. Adjust water for a thick but pourable consistency. Season with salt and pepper to taste.
Prep the Veggies:
- Zucchini: Add a splash of water to a skillet and sauté the zucchini until it begins to soften (about 4–5 minutes). Let the water evaporate, then drizzle in a small amount of avocado oil and cook for 1–2 more minutes until lightly golden.
- Green Beans: Blanche in boiling water for 1–2 minutes, then transfer to an ice bath. Once cool, cut into 1-inch pieces.
- Tomato: Chop into bite-sized pieces.
Assemble the Salad:
- In a large bowl, toss the cooked fusilli with the pesto dressing. Add the sautéed zucchini, green beans, tomato, and chickpeas (if using). Toss gently to combine.
Finish:
- Taste and add more salt or pepper as needed. Top with fresh basil before serving.
