• 8 ounces dried elbow macaroni
• 17-ounce jar purchased basil pesto sauce
• ¼ cup red wine vinegar
• ½ tsp. kosher salt
• 2 15-ounce cans cannellini beans, rinsed and drained
• ½ 5-ounce package arugula (3 cups)
• 2 ounces Parmigiano-Reggiano cheese, shaved
• ¼ cup pine nuts, toasted

Cook the 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. Top the remaining cheese and pine nuts before serving pesto pasta salad.

Tip: If your kids are not too fond of pesto or green veggies, play them a Popeye cartoon, it will do the trick. It worked for my munchkins, they simply love this pesto pasta salad now.

Substitute heavy, cooked meals during the summer months with - salads! Prepare my favorite sweet potato salad recipe and be sure to write your impressions in the comments bellow. Did you add or omit an ingredient to make it your own, or follow the instructions carefully for this pasta salad?