Veggie Pesto Pasta Salad

Ingredients

Pasta (fusilli or penne recommended)

8 ounces

Cherry tomatoes

1 cup, halved

Cucumber

1, diced

Bell pepper

1, diced (any color)

Red onion

1/4 cup, finely chopped

Black olives

1/2 cup, sliced

Fresh basil

2 cups, packed

Garlic

2 cloves

Pine nuts

1/4 cup, toasted

Parmesan cheese

1/2 cup, grated

Olive oil

1/3 cup

Lemon juice

2 tablespoons

Salt

to taste

Pepper

to taste

Instructions

1. Cook the pasta according to package instructions in salted water until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
2. In a large mixing bowl, combine the cooled pasta with cherry tomatoes, diced cucumber, bell pepper, finely chopped red onion, and sliced black olives.
3. Prepare the pesto by adding fresh basil, garlic, toasted pine nuts, grated Parmesan cheese, olive oil, lemon juice, salt, and pepper into a blender or food processor. Blend on high until smooth and creamy. Taste and adjust seasoning if necessary.
4. Pour the creamy pesto sauce over the pasta and vegetables in the bowl. Gently toss until everything is evenly coated with the pesto.
5. Cover the bowl with plastic wrap or a lid and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together beautifully.
6. Serve chilled, garnished with extra basil or Parmesan cheese if desired. Enjoy!