Pesto Pasta Salad

• 8 ounces uncooked rotelle pasta or 8 ounces spiral shaped pasta
• 4 cups broccoli florets, cooked and rinsed with cold water
• 1 package knorr pesto sauce mix
• 13 cup olive oil
• 3 tablespoons red wine vinegar
• 1 cup grape tomatoes, halved
• 1 cup cubed mozzarella cheese (about 4 oz.)
• salt & fresh ground pepper

1. In large bowl, with wire whisk, combine Knorr Pesto sauce mix, Olive Oil and vinegar.
2. Cook pasta according to package directions.
3. Add pasta, broccoli, tomatoes and cheese; toss to coat.
4. Season to taste with salt and pepper.
5. Serve immediately or chill until ready to serve.
6. I always prepare the sauce and mix in the grape tomatoes and mozzarella the day before.
7. The day of the party I cook the broccoli and pasta then toss it all together.

rotelle pasta, broccoli florets, pesto sauce, olive oil, red wine vinegar, grape tomatoes, mozzarella cheese, salt

Taken from www.food.com/recipe/pesto-pasta-salad-177920 (may not work)