Italian Pesto Pasta Salad Recipe - (4.5/5)

Ingredients

• 8 oz. elbow macaroni
• 1 7- to 8-oz. jar purchased basil pesto
• 1/4 cup red wine vinegar
• 1/2 tsp. kosher salt
• 2 15-oz. cans cannellini beans, rinsed and drained
• 1/2 5-oz. package baby arugula (3 cups)
• 2 oz. Parmigiano-Reggiano cheese, shaved
• 1/4 cup pine nuts, toasted