Pasta and bean salad w/pesto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked pasta (such as fusilli) |
| 2 | cups | Cooked or canned beans (such as cannellini, white kidney beans) |
| 1½ | cup | Packed fresh basil leaves, minced |
| ¼ | cup | Freshly grated Parmesan cheese |
| ¼ | cup | Pine nuts |
| 2 | cloves | Garlic, minced |
| ¼ | teaspoon | Salt |
| ½ | cup | Olive oil |
| 2 | tablespoons | (approx.) red wine vinegar |
Directions
PESTO DRESSING
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. Yield: 4 large servings. Typed in MMFormat by cjhartlin@... Source: The Canadian Living Entertaining Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 7, 1999