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Italian Pesto Pasta Salad
Ingredients
  • 8 ounce dried elbow macaroni
  • 1 7-8 ounce jar purchased basil pesto
  • ¼ cup red wine vinegar
  • ½ teaspoon kosher salt
  • 2 15 ounce cans cannellini beans, rinsed and drained
  • 5 ounce package baby arugula (3 cups)
  • 2 ounce Parmigiano-Reggiano cheese, shaved
  • ¼ cup pine nuts, toasted
Steps
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