Pasta and Bean Salad with Pesto

Time

Yield

4 servings

Ingredients

Ingredients

2 cups cooked pasta (such as fusilli)
2 cups cooked or
canned beans (such as cannellini, white kidney beans)

Pesto Dressing

1-1/2 cup packed fresh basil leaves, minced
1/4 cup freshly grated parmesan cheese
1/4 cup pine nuts
2 cloves garlic, minced
1/4 tsp. salt
1/2 cup olive oil
2 tbsp. red wine vinegar, or
to taste

Instructions

Pesto dressing:
In bowl, mix together basil, cheese, pine nuts, garlic and salt. Gradually blend in oil. Add vinegar to taste.

In salad bowl, combine pasta and beans. Toss with enough pesto dressing to coat generously.

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