Italian Pesto Pasta Salad

Recipe published in August 2013 Better Homes and Gardens. Can use jarred pesto or make your own. Recipe to follow.

Yield: 10 servings
Community Recipe from

Ingredients

  • 8 ounce(s) Elbow macaroni
  • 1 jar(s) 7 to 8 oz. purchased basil pesto
  • 1/4 cup(s) Red wine vinegar
  • 1/2 teaspoon(s) Kosher salt
  • 2 can(s) 15 oz. each cannellini beans Rinsed and drained
  • 3 cup(s) Baby arugula
  • 2 ounce(s) parmagiano reggiano cheese Shaved
  • 1/4 cup(s) Pine nuts Toasted
  • Pesto
  • 2 cup(s) Packed fresh basil leaves
  • 1/4 cup(s) Pine nuts Toasted
  • 1/4 cup(s) parmagiano reggiano cheese Grated
  • 3 tablespoon(s) Extra-virgin olive oil
  • 2 tablespoon(s) Water
  • 1 clove(s) Garlic
  • 1/2 teaspoon(s) Salt
  • 1/2 teaspoon(s) Freshly ground pepper

Preparation

  1. 1. Cook macaroni according to package directions. Drain and rinse well under cold water; set aside.
  2. 2. In a large bowl stir together pesto, vinegar, and salt. Add beans, cooked macaroni, arugula, half of the cheese, and half of the pine nuts. Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and pine nuts before serving.

  3. For pesto:
  4. Combine all ingredients in food processor until desired consistency.
July 2013

This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.

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