Pesto Pasta Salad

Ingredients:

• 1 (16 oz) package fusilli pasta
• 1 C fresh basil leaves
• 1/4 C + 3 Tbsp parmesan or romano cheese – grated – divided
• 1/4 C pine nuts – toasted – optional
• 2 cloves garlic
• 1/4 C olive oil
• 1 pint cherry tomatoes – halved
• 4 ounces fresh mozzarella cheese, cut into strips
• salt and pepper – to taste

Directions:

1. Cook pasta al dente, according to package directions
2. Place basil, 1/4C parmesan or romano cheese, pine nuts and garlic into a blender or food processor; cover and chop to a coarse paste
3. Add the olive oil in a slow, steady stream
4. Continue processing until a soft paste has formed – set pesto aside
5. In large bowl, combine the cooked pasta, tomatoes, 3 Tbsp parmesan or romano cheese, fresh mozzarell and pesto
6. Season with salt and pepper
7. Cover bowl and refrigerate for at least an hour before serving