With all of the sophisticated pastas available today (tonnarelli, tagliolini, taglierini, trofie, bucatini, and on and on…), macaroni, that childhood favorite, has fallen to the wayside. Macaroni happens to be one of my favorite pasta precisely because of its nostalgic quality, but also because it’s just so fun to eat. This recipe takes macaroni out of its schoolgirl mary-janes and puts it into a pair of heels. If you like bringing your lunch to work, like me, this tastes just as delicious cold or room temperature, which is why I recommend cooking it on the softer side of al dente. You could easily make a meal around this simply by tearing some rotisserie chicken on top.
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Pesto Macaroni with Feta and Herbs
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This pesto macaroni with feta and herbs elevates a nostalgic favorite with fresh dill, scallions, and creamy feta, making it perfect for a delicious meal at any temperature.
Ingredients
- 1 box of dried macaroni
- 1 jar or container of pesto sauce, preferably freshly prepared
- Fresh dill, chopped
- Fresh scallions, chopped
- Feta cheese, crumbled
- Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions, but aim for a softer texture, just past al dente.
- While the pasta is cooking, chop a handful of fresh dill and scallions.
- Drain the cooked macaroni and return it to the pot.
- Add the pesto sauce to the macaroni and stir until the pasta is well coated.
- Mix in the chopped dill and scallions.
- Top with crumbled feta cheese and season with black pepper to taste.
- Serve warm, or allow to cool and enjoy at room temperature.
Notes
- This dish is great for meal prep as it tastes delicious both warm and at room temperature.
- For a heartier meal, add shredded rotisserie chicken on top.
- Use freshly prepared pesto for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2 grams
- Sodium: 600 mg
- Fat: 18 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 25 mg
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Frequently Asked Questions
Why does the recipe recommend cooking the macaroni past al dente?
The article explains that slightly softer macaroni absorbs the pesto better and tastes just as good cold or at room temperature, which makes it ideal for bringing to work as a packed lunch.
Can I add protein to make this a more complete meal?
Yes. The article directly suggests tearing rotisserie chicken on top, and the notes confirm this makes a heartier meal without changing the prep at all. 
Does the quality of the pesto make a difference here?
The notes recommend using freshly prepared pesto for the best flavor. Since pesto is the dominant flavor in an otherwise simple ingredient list, a good-quality pesto makes a noticeable difference.
