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plate of Italian pasta salad with green beans
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5 from 1 vote

Genoa Style Italian Pasta Salad Recipe

a traditional Vegetarian pasta dish from Liguria - can be served warm or chilled
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Pasta
Cuisine: Italian
Servings: 8
Calories: 371kcal


  • 1 lb. peeled potatoes
  • 8 oz. trimmed green beans
  • 1 lb. corzetti pasta
  • 2 tablespoons olive oil + more for drizzling
  • ½ cup + 2 tablespoons pesto
  • 2 tablespoons toasted pine nuts
  • freshly grated Pecorino Romano


  • In a pot of boiling water, add potatoes. Cook until fork tender.
  • Remove potatoes from the water and add the green beans.
  • Cook the green beans for 2 minutes. Drain.
  • Meanwhile, cook the pasta in well salted boiling water until al dente.
  • Drain the pasta and drizzle with a little olive oil. Toss to combine to prevent the pasta from sticking.
  • Rough chop the potatoes into large pieces.
  • In a large skillet, heat 2 tablespoon olive oil.
  • Add ½ cup of pesto. Fry for ½ minute.
  • Add green beans and fry for 1 minute.
  • Add pasta and make sure it is well coated with the pesto.
  • Add potatoes and the rest of the pesto. Toss well.
  • To serve, drizzle with more olive oil.
  • Garnish with pine nuts and grated cheese.


Substitute orzo if you cannot source the corzetti pasta.


Calories: 371kcal | Carbohydrates: 56g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 154mg | Potassium: 440mg | Fiber: 4g | Sugar: 3g | Vitamin A: 510IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 2mg
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