Easy Chopped Pesto Salad with Cannellini Beans Recipe

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The ultimate summertime side dish!

Light, bright, and bursting with flavor, this delicious salad will transport you right to the Amalfi Coast. With fresh cherry tomatoes, thinly sliced shallot, and a generous pesto glazing, this vibrant salad is perfect on its own or as a stand-out side dish. Plus, it keeps well in the fridge so you can enjoy a taste of the Italian coast all week long! Chop your veggies, toss in some pesto, and season with red wine vinegar and a touch of salt and pepper. The longer this marinates, the better!

For the perfect coastal Italian meal, I recommend pairing this scrumptious salad with my Caprese Baked Chicken. The heartiness of the mozzarella-laden chicken complements the acidity of this show-stopper salad. And, with both recipes coming together in less than thirty minutes, this is the perfect weeknight dinner combo!

What sets this salad apart?

I’m all for a salad that’s more than just lettuce and dressing. I need something that’s actually filling, full of flavor, and leaves me satisfied without wanting more. This Chopped Pesto Salad does exactly that. The cannellini beans add a creamy, hearty texture, while the tomatoes and cucumbers bring a refreshing crunch. And the mozzarella balls? They just tie everything together perfectly. With a touch of red wine vinegar, black pepper, and a generous drizzle of pesto, this salad is vibrant, satisfying, and packed with plant-based protein. Trust me, this is a salad you’ll want to make over and over again.

It holds up well in the fridge, making it perfect for meal prep or an easy summer dinner. This salad is definitely one to add to your rotation.

You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!

Ingredients you’ll need to make my Chopped Pesto Salad:

  • 1 pint cherry tomatoes halved
  • 1 english cucumber peeled and diced
  • 8 oz mozzarella balls halved
  • 1 shallot thinly sliced
  • 1 15 oz can cannellini beans drained and rinsed
  • 1/4 cup prepared pesto
  • 2 tbsp red wine vinegar
  • 1 tsp kosher salt
  • 1/2 tsp pepper

Here’s how you’ll make my Chopped Pesto Salad:

  1. In a large mixing bowl, combine the cherry tomatoes, cucumber, mozzarella balls, shallot, and cannellini beans.
  2. Drizzle the pesto over the top and add the red wine vinegar, salt, and pepper.
  3. Gently toss everything together until the ingredients are well coated.
  4. Let the salad sit for at least 10 minutes to allow the flavors to meld together.
  5. Serve immediately, or refrigerate for up to a couple of days—this salad holds up beautifully! Enjoy!

Make it your own

Ok babes, let’s talk customization. This salad is your playground—add, swap, mix, whatever you want! I gave you the base, but seriously, don’t be afraid to get creative. Throw in some fresh parsley to bring in a pop of green, toss in black-eyed peas or lima beans if you’re craving a little extra protein, or why not add some tortilla chips for that perfect crunchy bite? This salad is all about those fresh flavors and using what you’ve got in the kitchen. It’s like a build-your-own salad bar, but way more fun. And don’t forget to sprinkle in a few red pepper flakes for that perfect little zing!

More Salads from The Savvy Spoon!

FAQs

Absolutely! In fact, this salad gets even better as it sits and marinates. You can make it up to a day ahead and store it in the fridge. The flavors meld together, and the pesto soaks into the veggies, making it even more delicious!

For sure! This salad is super customizable. If you don’t have cannellini beans, you can swap them for other beans like garbanzo beans, black beans, great northern beans, pinto beans, navy beans, or even a mix of beans. Each will bring a slightly different texture and flavor, but they’ll all work great in this bean salad.

Definitely! If you’re not a fan of mozzarella or just want to switch it up, you can use feta cheese, which is a great addition, or even goat cheese or Parmesan shavings. The creaminess of the mozzarella is great, but any cheese you love will work well with the pesto and other fresh veggies.

This salad will last about 3-4 days in the fridge when stored in an airtight container. It’s perfect for meal prep, so you can enjoy it all week long as a great side dish or even a light lunch. Just keep in mind that letting it sit at room temperature for too long may affect the best results.

For a heartier, more filling meal, consider adding a protein source like chickpeas, grilled chicken, or roasted tofu. While the cannellini beans already provide some protein, adding more will help keep you satisfied longer. You can also toss in fresh basil, some green beans, or even a handful of nuts for an extra boost of flavor and nutrients.

Yes! If you’re short on time or prefer convenience, store-bought pesto works perfectly in this recipe. Just make sure to choose a high-quality pesto made with simple ingredients like olive oil and fresh herbs for the best flavor.

This salad is all about fresh veggies, so feel free to add your favorite ones! Red bell pepper, sweet onion, or even some roasted green pepper would make a great addition. The more vibrant and crunchy, the better. You can also try adding some fresh green beans or a few green onions for a fun twist!

Yes! This Chopped Pesto Salad with Cannellini Beans is naturally gluten-free, making it a great option for anyone following a gluten-free diet. Just be sure to check the pesto label if you’re buying it pre-made, as some might contain gluten. It’s the perfect, healthy side dish for anyone on a medically restrictive diet or calorie diet.

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram, TikTok and Facebook for more recipes and twin mom lifestyle content!

This Chopped Pesto Salad with Cannellini Beans is everything you need in a side dish—fresh, vibrant, and packed with flavor. Perfect for a weeknight dinner, a BBQ, or a light lunch, it’s the ideal easy recipe to enjoy simple ingredients that come together in a flash.

Chopped Pesto Salad

The ultimate summertime side dish!
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Course Salad, Side Dish
Cuisine Italian

Ingredients
  

  • 1 pint cherry tomatoes halved
  • 1 english cucumber peeled and diced
  • 8 oz mozzarella balls halved
  • 1 shallot thinly sliced
  • 1 15 oz can cannellini beans drained and rinsed
  • 1/4 cup prepared pesto
  • 2 tbsp red wine vinegar
  • 1 tsp kosher salt
  • 1/2 tsp pepper

Instructions
 

  • Gently toss everything together in a large bowl and let sit for at least 10 minutes before serving.
  • This salad will keep well in the refrigerator, too!
Keyword cherry tomatoes, cucumbers, gluten free, mozzarella, pesto, pesto salad, scallion
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