Italian Pesto Pasta Salad

Name: Italian Pesto Pasta Salad
Prep time: 30 min
Yield: 8 cups
Ingredients: 8 ounces dried elbow macaroni; 1 ounce purchased basil pesto; ¼ cup red wine vinegar; ½ teaspoon kosher salt; 2 ounces cannellini beans, rinsed and drained; ½ ounce baby arugula (3 cups); 2 ounces Parmigiano-Reggiano cheese, shaved; ¼ cup pine nuts, toasted

Rating: 4.32 stars

73 Ratings
5 Reviews

If you have time, try DIY pesto! Combine 2 cups fresh basil, 1/4 cup toasted pine nuts, 1/4 cup grated Parmesan cheese, 3 Tbsp. olive oil, 2 Tbsp. water, 1 clove garlic, and 1/2 tsp. each salt and black pepper. Process or blend until desired consistency.

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Andy Lyons

Recipe Summary

prep:

30 mins

Servings:

Max Servings:

Yield:

8 cups

Nutrition Info

Ingredients

8 ounces dried elbow macaroni
1 7 ounce jar purchased basil pesto
¼ cup red wine vinegar
½ teaspoon kosher salt
2 15 ounces cans cannellini beans, rinsed and drained
½ 5 ounce package baby arugula (3 cups)
2 ounces Parmigiano-Reggiano cheese, shaved
¼ cup pine nuts, toasted

Directions

Step 1

Cook macaroni according to package directions. Drain and rinse well under cold water; set aside.

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Step 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.

Nutrition Facts

Per Serving:

244 calories; 12 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 5 mg cholesterol; 474 mg sodium. 105 mg potassium; 25 g carbohydrates; 3 g fiber; 2 g sugar; 9 g protein; 0 g trans fatty acid; 618 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 62 mcg folate; 0 mcg vitamin b12; 144 mg calcium; 2 mg iron;

Reviews (5)

73 Ratings

5 star values: 46
4 star values: 14
3 star values: 7
2 star values: 2
1 star values: 4

klongmt

03/15/2017

Just made this using cavitapi and a rotisserie chicken chopped up. What a hit with both me and my hubby! I used a good store bought pesto for covienience. Made a lot, so would be a good potluck dish.

Kristin Roberts

07/18/2016

Love this recipe! I added grilled chicken basted with olive oil and sprinkled with salt and pepper...delicious!

Susanne Senk

07/04/2015

This salad was good but i suggest adding red bell pepper for an added layer of flavor, some crunch, and color.

Miranda-Jason Nesbitt

06/24/2015

My parents are vegetarians and I was looking for a healthy summer salad to bring to my dads birthday that was alittle different. I mixed spinach in with the arugula. They loved it so much they ask me to bring it every time I come.

Susan Jones

09/15/2016

This was great. I used cheese tortellini instead of macaroni and this made this even more of a meal Since we had non- bean eaters, I substituted shelled edamame. Everyone loved it.

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