Pesto Pasta Salad

IMG_3727Hey there–  It’s the end of those lazy summer days.  On a warm evening I love this simple supper out under the maple trees, when the evening breeze starts up.  Serve it up with a hunk of sturdy bread with butter and a glass of something delicious and cold.

8 oz. elbow macaroni*
8 oz. tub of pesto
1/4 cup red wine vinegar
1/2 tsp. salt
1 can cannellini beans, drained & rinsed
3 cups baby arugula
8 oz. tub of fresh mozzarella pearls (small balls)
1/4 cup pine nuts.

Cook the macaroni according the package directions.  Cool to room temp.  (a little visit to the freezer for a few minutes helps this along!)  Then add in all the other ingredients except the arugula. Set it in the fridge to cool it and meld the flavors.  Stir in the greens just before you set it out to eat.  It’s that simple.

*Any small macaroni will do.  I used the tiny elbow macaroni from the Mexican food aisle at the grocers– only 33 cents!


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