Pesto Macaroni Salad

Pesto Macaroni Salad
Servings: 16 Yield: 8 cups Active Time 25 mins Total Time 25 mins

Make It

1. In a large bowl, combine 1 pint halved grape or cherry tomatoes and 6 oz. store-bought pesto (Buitoni is a tasty option). Boil 8 oz. elbow macaroni for 5 minutes less than the package's directions say. Meanwhile, cut 12 oz. fresh green beans into 1/2-inch pieces. Add green beans to pot with pasta; cook 5 minutes more. Drain, rinse under cold running water until cool. Transfer to bowl with tomatoes and stir together well. Top pasta salad with 12 small mozzarella balls.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 120, Fat, total (g): 5, chol. (mg): 6, sat. fat (g): 1, carb. (g): 14, Monounsaturated fat (g): , Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): 1, sugar (g): 2, pro. (g): 4, vit. A (IU): 473, vit. C (mg): 6, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 44, Cobalamin (Vit. B12) (µg): , sodium (mg): 131, Potassium (mg): 130, calcium (mg): 68, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.