Italian Pesto Pasta Salad
The key to this easy dish is a quality pesto. If you have a few extra minutes, make your own: In a food processor combine 2 cups packed fresh basil leaves, 1/4 cup toasted pine nuts, 1/4 cup grated Parmiagiano-Reggiano cheese, 3 Tbsp. extra-virgin olive oil, 2 Tbsp. water, 1 clove garlic, and 1/2 tsp. each salt and freshly ground pepper. Process until desired consistency.
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Italian Pesto Pasta Salad
Directions
- Cook macaroni according to package directions. Drain and rinse well under cold water; set aside.
- 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 (Italian Pesto Pasta Salad)
- Per serving:
- 244 kcal ,
- 12 g fat
- (3 g sat. fat ,
- 1 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 5 mg chol. ,
- 474 mg sodium ,
- 25 g carb. ,
- 3 g fiber ,
- 2 g sugar ,
- 9 g pro.
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Reviews (5)
klongmt
399 Days Ago
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.
Made a lot, so would be a good potluck dish.
Susan Jones
580 Days Ago
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.
Kristin Roberts
639 Days Ago
Love this recipe! I added grilled chicken basted with olive oil and sprinkled with salt and pepper...delicious!