Italian Pesto Pasta Salad

By LRay

Better Homes & Garden, August 2013, page 114.

Makes: 10 to 12 servings
Yield: 8 cups
Prep 30 mins

Nutrition Facts (Italian Pesto Pasta Salad) Servings Per Recipe 10,
cal. (kcal) 244,
Fat, total (g) 12,
chol. (mg) 5,
sat. fat (g) 3,
carb. (g) 25,
Monosaturated fat (g) 1,
Polyunsaturated fat (g) 1,
Trans fatty acid (g) 0,
fiber (g) 3,
sugar (g) 2,
pro. (g) 9,
vit. A (IU) 618,
vit. C (mg) 1,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 62,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 474,
Potassium (mg) 105,
calcium (mg) 144,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 8 ounces dried elbow macaroni
• 1 7 - 8 ounce jarpurchased basil pesto
• 1/4 cup red wine vinegar
• 1/2 teaspoon kosher salt
• 2 15 ounce canscannellini beans, rinsed and drained
• 1/2 5 ounce packagebaby arugula (3 cups)
• 2 ounces Parmigiano-Reggiano cheese, shaved
• 1/4 cup pine nuts, toasted

Details

Adapted from bhg.com

Preparation

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.