RECIPES
Lemony Pesto Macaroni Salad
by KellyPlowe | Jun 8, 2015
- PREP
- 10 m
- COOK
- 08 m
- TOTAL
- 18 m
Keep old-fashioned creamy macaroni salad a thing of the past. Try this new and improved macaroni salad for a crowd!
INGREDIENTS
SERVES 12
- 1 lb Whole Grain Pasta
- 3/4 cup Basil Pesto
- 1 whole yiel LEMON Juice, Fresh Squeezed
- 2 tbsp lemon zest
- 1/2 tsp sea salt
- 1 cup Sun-dried Tomatoes
- 2/3 cup Red Onion
- 4 oz Baby Arugula
- 3 tbsp pine nuts
DIRECTIONS
1
In advance, hydrate tomatoes and pan toast the pine nuts.
2
Cook pasta per package directions. Drain; toss pasta with ice cubes in the pan until pasta is cool (or rinse under cold water); drain again. (Hint: If your sun-dried tomatoes need hydrated, you can add them into the boiling pasta water during the last minute of pasta cooking.)
3
In large bowl, whisk together the pesto, lemon juice and zest, and salt. Stir in chilled pasta, sun-dried tomatoes, onion, and arugula.
4
Sprinkle with pine nuts and serve.
5
(NOTE: If making in advance, stir in additional fresh lemon juice just before serving.)
6
Recipe and photo credit: Jackie Newgent, RDN
