Pesto Pasta Salad

I've got another yummy one for ya.  I've been makin' this pasta salad for a long time.  It has its own special place in the Binder.  It may have originally come out of a Better Homes magazine.  It's quick, easy, and super yummy.  I know, I say that a lot, but it is.

Here's the recipe with my notes:

Pesto Pasta Salad

3 cups elbow macaroni (I always just use a whole package - I used whole wheat this time and they usually come in a 13 oz package, rather than a full pound.)
5 oz fresh green beans, trimmed and cut into 1-inch pieces (about 1 1/2 cups)
1 lb small fresh mozzarella balls, drained and sliced
1 7-oz container purchased refrigerator pesto (I almost always have homemade in the freezer, so that's what I use)
1/2 C fresh basil leaves, torn
1/2 tsp fine sea salt

Cook noodles according to package directions; drain.  Rinse with cold water and drain again.

In a saucepan, cook beans, covered, in a small amount of boiling salted water for 10 to 15 minutes, or until crisp tender.  (I don't know about you, but if I boiled green beans for 15 minutes, they'd be mushy and gross.  I let mine go about five minutes is all.  I also used a handful of purple beans that I threw in raw to preserve their color.)  Drain beans, rinse with cold water and drain again.

In a large bowl combine noodles, green beans, mozzarella, and pesto.  Stir in basil and salt.  Chill completely before serving.

I took it to a potluck at my mom's, so I don't have any on my plate pics.

Here's our yummy salad in the bowl:

Enjoy the long holiday weekend!
It's back to school next week in these parts.
Holy moly.