A friend of mine brought this salad on a picnic to the pool this week. I went home and immediately replicated it. It's so delicious. And very simple at the same time.
Our city has those "Movie Night in the Park" on Fridays in the summer. We love to pack a cooler with a picnic supper...and THIS is included tonight! ; )
Easy stuff...you may have most or all of it on hand (or in your garden!)
20 small new potatoes
Kosher salt & fresh ground pepper
16 ounces rotini (or cavatappi or fusilli)
16 ounces green beans, trimmed and halved
1 cup pesto
(the measurements are approximates....I ended up using the Quick Pasta since I had a good coupon for it, and I could only find weird sizes for pesto....and I ended up with artichoke pesto, too...which is YUMMY!)
1. Scrub potatoes then cut them into 1-inch cubes; place in a large pot of water and bring to a boil.
2. Add 1 tablespoon salt and the rotini; return to a boil and cook for 3 minutes.
3. Add the green beans. Return to a boil; cook until the vegetables are tender (1.5-2 minutes) and the pasta is al dente.
4. Drain; toss with the pesto and season with salt and pepper. Serve warm, at room temperature or even chilled.
Linking up with Jane Deere's Fusion Fridays, Tidy Mom's Salad Social