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Italian Pesto Pasta Salad


Recipe Source: Better Homes and Gardens - August 2013

Note: The key to this dish is a quality pesto. If you have time, make your own: In a food processor combine 2 cups packed fresh basil leaves, 1/4 cup toasted pine nuts, 1/4 cup grated Parmigiano-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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  • 8 oz. elbow macaroni
  • 1 7- to 8-oz. jar purchased basil pesto
  • 1/4 cup red wine vinegar
  • 1/2 tsp. kosher salt
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 1/2 5-oz. package baby arugula (3 cups)
  • 2 oz. Parmigiano-Reggiano cheese, shaved
  • 1/4 cup pine nuts, toasted


Servings 10


Step 1

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.


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