Pesto macaroni salad

Better Homes and Gardens

Serves: 14 (as a side)

  • 3 cups elbow macaroni
  • 5 ounces fresh green beans, trimmed and cut into 1-inch pieces (about 1  cup)
  • 1 pound small mozzarella balls, drained and sliced
  • 1   7-ounce container purchased refrigerated basil pesto
  • 1/2 cup fresh basil leaves, torn
  • 1/2 teaspoon fine sea salt

Cook macaroni according to package directions; drain. Rinse with cold water; drain again. In a saucepan cook beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp tender; drain. Rinse with cold water; drain again.

In a large bowl combine macaroni, green beans, mozzarella and pesto. Stir in basil and salt. Chill up to 2 hours before serving.

*Chef’s note: I like to use corkscrew pasta with this recipe instead. When I made it for the Fourth of July alongside some hot dogs, my grandpa couldn’t eat enough of it! It’s simple and yummy. The basil is the best part, for me. I also think you can use whatever type of fresh mozzarella you can find and simply cut it down.

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