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Lemony Pesto Macaroni Salad

by KellyPlowe  |  Jun 8, 2015

Lemony Pesto Macaroni Salad
  1. PREP
  2. 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