Pesto Pasta Salad

My body has no idea what time it is. I came back from vacation overseas, was a little jet lagged the first two days, got sick for one night, then started back to work on night shifts. My internal clock is just confused.

The last few days when not working I've been waking up at just crazy early times, like 4:30 or 5 no matter what time I went to bed. Bottom line is I really love waking up early. I read a little, make a good breakfast, cross some stuff off my to-do list before 7. I know I could up that early all the time but it's not as good if I have to use an alarm clock.

One morning early I decided to make this Pesto Pasta Salad, like way before is appropriate for even lunch time. But whatever, I can deal with some taste testing of pasta salad before 10 am.

I picked the pretty easy way of making this. Some pre-made pesto from Trader Joes, canned cannellini beans. The longest part was waiting for the water to boil to make the pasta.Also, this is the kind of pasta salad that is SO MUCH better when you let it sit in the fridge for awhile. The flavors really mesh and it gets really delicious. Although its still good right away.

Make this for your next picnic, or when you need a few days of leftovers for work. Enjoy!

Pesto Pasta Salad

from Better Homes and Gardens

Ingredients

• 8 oz elbow macaroni
• 1, 8 oz jar of basil pesto
• 1/4 cup red wine vinegar
• 1/2 tsp kosher salt
• 2, 15 oz. cans cannellini beans, rinsed
• 3 cups baby arugula 
• 2 oz parmigiano-reggiano cheese, shredded or shaved
• 1/4 cup toasted pine nuts

To Make

1) Put pot of water on to boil. Cook the macaroni just until al dente. Drain and rinse with cool water.

2) While pasta cooks, in a small pan toast the pine nuts until fragrant. When pasta is ready, in a large bowl mix beans, macaroni, half the cheese and half the pine nuts. Add in the pesto and mix until well combined. Stir in the arugula, then top off with rest of cheese and pine nuts.

3) If not serving immediately, cover and chill until ready to eat. Enjoy!