Italian Pesto Pasta Salad

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(73)

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.

Italian Pesto Pasta Salad
Photo: Andy Lyons
Prep Time:
30 mins
Total Time:
30 mins
Servings:
10
Yield:
8 cups

Ingredients

  • 8 ounce dried elbow macaroni

  • 1 7-8 ounce jar purchased basil pesto

  • ¼ cup red wine vinegar

  • ½ teaspoon kosher salt

  • 2 15 ounce cans cannellini beans, rinsed and drained

  • ½ 5 ounce package baby arugula (3 cups)

  • 2 ounce Parmigiano-Reggiano cheese, shaved

  • ¼ 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. 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
12g Fat
25g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 244
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 5mg 2%
Sodium 474mg 21%
Total Carbohydrate 25g 9%
Total Sugars 2g
Protein 9g
Vitamin C 1.1mg 6%
Calcium 144mg 11%
Iron 1.7mg 9%
Potassium 105mg 2%
Folate, total 62.2mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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