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Basil Pesto Macaroni Salad
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Take this refreshing salad to your next picnic or potluck!
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3 cups uncooked elbow macaroni
1 cup green beans, cut into 1-inch pieces
1 pound mozzarella, cut into cubes
1 container (7 ounces) prepared basil pesto
1/2 cup fresh basil leaves, cut into strips
Salt and pepper, to taste
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Cook the macaroni according to package directions. Drain, then rinse well under cold water. Set aside.
Steam or boil the green beans until crisp-tender. Drain and rinse under cold water.
In a large bowl, combine the macaroni, green beans, cheese, pesto, basil, salt and pepper. Mix well. Cover and refrigerate at least one hour before serving.
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