Take this refreshing salad to your next picnic or potluck! You can find a recipe for basil pesto on this website.
3 cups uncooked elbow macaroni
1 cup green beans, cut into 1-inch pieces
1 pound mozzarella, cut into cubes
7 ounces basil pesto, homemade or store-bought
1/2 cup fresh basil leaves, cut into strips
Salt and pepper, to taste
Cook the macaroni according to package directions. Drain, then rinse well under cold water. Set aside.
Steam or boil the green beans until crisp-tender. Drain and rinse under cold water.
In a large bowl, combine the macaroni, green beans, cheese, pesto, basil, salt and pepper. Mix well. Cover and refrigerate at least one hour before serving.