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Basil Pesto Pasta Salad

Prep Time:15 Minutes
Cook Time:10 Minutes

Nutritional Information

This pasta salad is bright in flavor from the basil pesto.


  • For the Basil Pesto:
  • 1 1/2 cups fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • 5 garlic cloves
  • 1/2 cup parmesan cheese, grated
  • 1 tablespoon lemon juice
  • to taste kosher salt
  • to taste fresh ground black pepper
  • 6 1/2 ounces dried elbow macaroni, cook as directed on package
  • 1 tablespoon red wine vinegar
  • 28 ounces garbanzo beans, rinsed and drained
  • 2 ounces baby arugula, rinsed and chopped
  • 1 1/2 ounces parmesan cheese, grated
  • 3 ounces toasted almonds, chopped


  • 1. For the Pesto:
  • 2. Place all ingredients except the oil in a food processor. Process and slowly add in the oil. Season to taste with salt and pepper. Set aside.
  • 3. Cook macaroni according to package directions. Drain and rinse well under cold water; set aside.
  • 4. Preheat the EGG to 375º using indirect heat. Roast the drained garbanzos on a sheet pan just until toasty and warmed through about 20 minutes.
  • 5. In a large bowl stir together pesto, vinegar, and salt. Add beans, cooked macaroni, arugula, half of the cheese, and half of the almonds. Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and almonds before serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828