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Italian Pesto Pasta Salad Recipe

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This recipe for Italian Pesto Pasta Salad, by , is from Comfort and Joy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Katie Blanchard

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. dried elbow macaroni
7 oz. jar basil pesto
c. red wine vinegar
tsp. kosher salt
2 cans (15 oz.) cannellini beans, rinsed and drained
package (5 oz.) baby arugula (about 3 cups)
2 oz. Parmigiano-Reggiano cheese, shaved
c. pine nuts, toasted

Directions:
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. 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.

Personal Notes:
Personal Notes:
I've included the original recipe here, but I often adjust this recipe based on what I have on hand or are in the mood for. I almost always double the pasta and pesto sauce, but leave the remaining ingredients the same. And I often add fresh mozzarella pearls instead of the Parmesan. This was a great dish to have ready in the fridge for all of the lunches at home during the pandemic!

 

 

 

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