Name: Creamy Pesto Pasta Salad
Prep time: 40 min
Total time: 40 min
Ingredients: 1 1/2 cups homemade pesto (or store-bought!); 1 cup mayonnaise; 1/2 cup buttermilk, or as needed; 8 ounces orecchiette pasta, cooked to al dente; 1 15 ounce can cannelloni beans, rinsed and drained; 2 cups baby arugula; ¼ cup pine nuts, toasted; 1 cup sun-dried tomatoes; 1 1/2 cups mozzarella pearls; 2 ounces Parmesan cheese, shaved

Ingredients

Units Scale

1 1/2 cups homemade pesto (or store-bought!)
1 cup mayonnaise
1/2 cup buttermilk, or as needed
8 ounces orecchiette pasta, cooked to al dente
1 15 ounce can cannelloni beans, rinsed and drained
2 cups baby arugula
1/4 cup pine nuts, toasted
1 cup sun-dried tomatoes
1 1/2 cups mozzarella pearls
2 ounces Parmesan cheese, shaved

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Instructions

Combine the pesto and mayonnaise in a medium-sized bowl. Whisk in the buttermilk, a bit at a time, until you reach your desired consistency. Refrigerate until ready to use.
Toss the cooled pasta with cannelloni beans, arugula, pine nuts, sun-dried tomatoes, mozzarella pearls, and Parmesan. Drizzle with the creamy pesto dressing and toss again. Refrigerate until ready to serve.

Prep Time: 40 mins