August 14, 2013 § 3 Comments
The last few days when not working I’ve been waking up at just crazy early times, like 4:30 or 5 no matter what time I went to bed. Bottom line is I really love waking up early. I read a little, make a good breakfast, cross some stuff off my to-do list before 7. I know I could up that early all the time but it’s not as good if I have to use an alarm clock.
One morning early I decided to make this Pesto Pasta Salad, like way before is appropriate for even lunch time. But whatever, I can deal with some taste testing of pasta salad before 10 am.
I picked the pretty easy way of making this. Some pre-made pesto from Trader Joes, canned cannellini beans. The longest part was waiting for the water to boil to make the pasta.Also, this is the kind of pasta salad that is SO MUCH better when you let it sit in the fridge for awhile. The flavors really mesh and it gets really delicious. Although its still good right away.
Make this for your next picnic, or when you need a few days of leftovers for work. Enjoy!
- 8 oz elbow macaroni
- 1, 8 oz jar of basil pesto
- 1/4 cup red wine vinegar
- 1/2 tsp kosher salt
- 2, 15 oz. cans cannellini beans, rinsed
- 3 cups baby arugula
- 2 oz parmigiano-reggiano cheese, shredded or shaved
- 1/4 cup toasted pine nuts