• E748458a0a83d54e07e57a5a8914093a

Italian Pesto Pasta Salad

This salad can be your whole meal!

Prep
Cook
Serves 10people
Ingredients
8
dried elbow macaroni
1
(7 oz) jar purchased basil pesto
1/4
cup red wine vinegar
1/2
tsp kosher salt
2
cans (15 oz) cannellini beans, rinsed and drained
5 1/2
package baby arugula (3 cups)
2
Parmigiano-Reggiano cheese, shaved
1/4
cup pine nuts, toasted
Directions
1.
Cook macaroni according to package directions. Drain and rinse well under cold water; set aside.
2.
In a large bowl stir together pesto, vinegar, and salt.
3.
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.
4.
Top with remaining cheese and pine nuts before serving.

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