Prepare the pasta according to the package directions. I like to use a smaller shape like elbows, mini wagon wheels, ditalini, or farfalle. Drain and add to a large bowl or storage container. Toss with the oil and let cool at least slightly.
Stir in the cucumbers, tomatoes, beans, and pesto. Start with 1/2 cup pesto and add more as you like. The more you add, the more flavor it will have (which may be good or bad depending on your preference!)
Season to taste with salt. Serve at room temperature or store and serve later.
Notes
You can make this up to 3 days ahead and store in an airtight container in the fridge.
Serve chilled or at room temperature.
Add diced chicken, shrimp, or mozzarella for additional protein.
Add shredded Parmesan, diced olives, or roasted sunflower seeds for additional flavor.
I like to use a smaller shape of pasta like elbows, mini wagon wheels, ditalini, or farfalle.
I like to use Spinach Pesto for this, but any will work if you prefer to buy it premade from the store.