The Least Fussy Pasta Salad with Grilled Vegetables and Homemade Pesto
  • 8oz PastaAny kind – gluten free, penne, fusili, etc
  • 2Cups Fresh Green BeansEnds Trimmed
  • 1Medium Red Bell Pepper
  • 1Cup KaleRoughly Chopped
  • 1/2-3/4Cup PestoRecipe Here
  • Salt and PepperTo Taste
  1. If grilling your veggies, preheat the grill to medium. Place the green beans in a grill basket or on a sheet of aluminum foil laid over the grill plates. Place the whole red bell pepper directly over the flames and allow it to char on each side. Alternatively, you can preheat your oven to 415 and roast the green beans and bell pepper on a sheet pan. The pepper won’t get the same char, but the skin can get left on in this case.
  2. Once the green beans have started to blister and the bell pepper is charred, remove from the heat. Allow the bell pepper to cool slightly before removing the skin (if grilled) and chopping into thin strips being sure to discard the seeds. Place the cooked veggies in a large bowl with the chopped kale.
  3. While the veggies are cooking, bring a large pot of water to a boil and add about 2-3 tablespoons of salt to the water. Add the pasta and cook according to the package directions. Drain and rinse with cool water. Toss the pasta with the veggies and pesto, adding more pesto, if desired. Add salt and pepper to taste and enjoy!
Recipe Notes