Pesto Pasta Salad – The Stay At Home Chef

Cook 1 pound rotini pasta according to the package instructions. After it’s cooked, drain the pasta and rinse it under cold water. Once cooled, transfer it to a large mixing bowl.

For the pesto, combine 2 cups fresh basil leaves, 3 garlic cloves, 1/2 cup grated parmesan cheese, 1/3 cup olive oil, and 1/4 cup pine nuts in a food processor or blender. Process until the mixture becomes fairly smooth.

Pour the pesto over the cooled pasta and toss it until well coated.

Add 1 pint cherry or grape tomatoes (halved), 1 medium green bell pepper (diced), 8 ounces mini mozzarella balls, 1/2 cup sliced black olives, and 1/4 cup diced red onion to the pasta. Toss until all ingredients are well combined.

Refrigerate the salad until it’s time to serve.