Herbed Pesto Pasta Salad

• 1/2 lb. small pasta, cooked (small shells or other pasta of choice)
• 1/4 cup cilantro leaves
• 1/4 cup parsley leaves
• 1/4 cup mint leaves
• 1 garlic clove
• 1/3 cup olive oil (or more if needed)
• salt and pepper to taste
• 2 tablespoons finely chopped walnuts
• 2 cups grape tomatoes, yellow and red mixture or all red
• 1/2 cup halved, pitted black Greek or Italian olives
• 14 oz. can artichoke hearts, cut in eighths
• 7 oz jar roasted red pepper, cut in large pieces
• 4 oz. crumbled Feta cheese

1. In blender or food processor, puree cilantro, parsley, mint and garlic with enough olive oil to make a thin, smooth, paste. Add salt and pepper to taste. Combine in large bowl with pasta.
2. Add remaining ingredients and toss to combine.
3. May be served immediately or refrigerated to serve later. Allow to stand at room temperature about 10 minutes before serving if salad has been refrigerated.

pasta, ubc, ubc, ubc, garlic, olive oil, salt, walnuts, grape tomatoes, black, hearts, red pepper, feta cheese

Taken from www.epicurious.com/recipes/member/views/herbed-pesto-pasta-salad-1206530 (may not work)