Pasta and bean salad w/pesto

4 Servings

Ingredients

Quantity Ingredient
2 cups Cooked pasta (such as fusilli)
2 cups Cooked or canned beans (such as cannellini, white kidney beans)
1½ cup Packed fresh basil leaves, minced
¼ cup Freshly grated Parmesan cheese
¼ cup Pine nuts
2 cloves Garlic, minced
¼ teaspoon Salt
½ cup Olive oil
2 tablespoons (approx.) red wine vinegar

Directions

PESTO DRESSING

PESTO DRESSING: In bowl, mix together basil, cheese, pine nuts, garlic and salt. Gradually blend in oil. Add vinegar to taste.

In salad bowl, combine pasta and beans. Toss with enough pesto dressing to coat generously. Yield: 4 large servings. Typed in MMFormat by cjhartlin@... Source: The Canadian Living Entertaining Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 7, 1999

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