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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.
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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.
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Pour the pesto over the cooled pasta and toss it until well coated.
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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.
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Refrigerate the salad until it’s time to serve.
Pine nuts can be replaced with walnuts or sunflower seeds.
Serving: 1.5cups | Calories: 446kcal | Carbohydrates: 48g | Protein: 16g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 16mg | Sodium: 272mg | Potassium: 351mg | Fiber: 3g | Sugar: 4g | Vitamin A: 749IU | Vitamin C: 27mg | Calcium: 195mg | Iron: 2mg
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