Italian Pesto Pasta Salad

By courtneyepowell

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

Servings 10
Adapted from bhg.com

Preparation

Step 1

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.