Cook pasta as directed on package, adding green beans to the boiling water for the last 4 minutes and adding zucchini to the boiling water for the last minute. Drain and immediately rinse under cold water until room temperature. Drain well, then transfer to a large bowl.
Add the pesto, tomatoes, olives, and salami. Toss until very well coated. Divide among serving bowls and grate Parmesan cheese on top.
You can substitute any short, cut pasta shapes. Omit the salami and double the olives for a meatless meal. You can swap any summer squash for the zucchini and any olives for the Castelvetranos.
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