Categories: Salad- Salad Dressings- Slaw

Ingredients

• 8 oz. dried elbow macaroni
• 1 7 to 8 oz. jar basil pesto
• 1/4 cup red wine vinegar
• 1/2 tsp. kosher salt
• 2 15 oz. cans cannellini beans (white kidney beans), rinsed and drained
• 1/2 5 oz. pkg. baby arugula
• 1/2 cup shaved Parmigiano-Reggiano cheese (2 oz.)
• 1/4 cup toasted pine nuts

Directions

1. Cook macaroni according to package directions; drain. Rinse with cold water; drain again.

2. In a large bowl stir together pesto, vinegar, and salt. Add macaroni, beans, arugula, half the cheese , and half the nuts; toss to combine. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and nuts before serving.

Email to a friend | Print this recipe | Back