Italian Pasta Salad - MI Coop Kitchen

Ingredients

• 8 oz elbow macaroni
• 1 (7-8 ounce) jar basil pesto (homemade pesto preferred; recipe below)
• 1/4 cup red wine vinegar
• 1/2 teaspoon kosher salt
• 2 (15-ounce) cans garbanzo beans, rinsed and drained
• 1/2 (5-ounce) bag arugula, about 3 cups
• 2 ounces Parmesan-Reggiano, finely shaved
• 1/4 cup pine nuts, toasted
• 2 cups packed basil leaves
• 1/4 cup toasted pine nuts
• 1/4 cup grated Parmigiano-Reggiano cheese
• 3 tablespoons olive oil
• 2 tablespoons water
• 1 clove garlic
• 1/2 teaspoon each salt and pepper
• Salads
• Side Dishes