Pesto Pasta Salad
**For the Pesto:**
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/3 cup pine nuts
- 3 cups basil
- 1 cup baby spinach
- 2/3 to 3/4 cup extra virgin olive oil
- Zest of one lemon
- 1 teaspoon lemon juice
- 2/3 cup freshly grated parmesan
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
**For Assembly:**
- 12 ounces cavatappi pasta (uncooked)
- 8 ounces mozzarella pearls (drained)
- 1 cup baby spinach (chopped)
- 1 cup grape tomatoes (halved)
- 1/2 cup grated parmesan
**Making the Pesto:**
- Heat a pan over medium-low heat, add olive oil, pine nuts, and garlic. Saute for 2 to 3 minutes until fragrant and pine nuts are toasted. Remove from heat.
- In a blender, combine sauteed pine nuts and garlic with basil, olive oil, lemon zest, lemon juice, parmesan, salt, and black pepper. Blend until smooth. Set aside.
**Cooking the Pasta:**
- Boil pasta according to package directions in salted water.
- Drain cooked pasta and let it cool for 5 to 10 minutes. Transfer to a large mixing bowl.
**Assembly:**
- In the same bowl with the pasta, add mozzarella pearls, spinach, tomatoes, parmesan, and all of the pesto.
- Toss everything together until well combined.
- Cover tightly with plastic wrap or foil and chill in the fridge for an hour or two before serving!
For added protein, grilled chopped chicken makes a delicious addition!
