Caprese Pesto Pasta Salad

• 1 cup fresh basil, gently packed, stems removed
• 1 small garlic clove
• 1/2 cup ground almonds
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• 1 cup freshly grated Parmesan cheese
• 1/4 cup mayonnaise
• 1/4 cup white balsamic vinegar
• 1 pound rigatoni pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup mini bocconcini cheese
• kosher salt and freshly ground black pepper, to taste
• fresh basil, to garnish

1. For the pesto, place the basil, garlic, almonds, salt and pepper in a food processor. Process 10 seconds to chop. Scrape down the sides of the bowl. With the machine running, slowly pour in the olive oil in a steady stream until mixture is smooth, about 20 seconds. Add the Parmesan cheese, mayonnaise and white balsamic vinegar, processing just until incorporated.
2. For the pasta, bring a large pot of lightly salted water to a boil. Cook pasta until tender, drain well and transfer to a large serving bowl. Let cool slightly.
3. Toss pesto with cooked pasta, tomatoes and bocconcini. Add salt and pepper to taste and garnish serving bowl with fresh basil.

fresh basil, garlic, ground almonds, kosher salt, freshly ground black pepper, olive oil, parmesan cheese, mayonnaise, white balsamic vinegar, rigatoni pasta, cherry tomatoes, bocconcini cheese, kosher salt, fresh basil

Taken from food52.com/recipes/29242-caprese-pesto-pasta-salad (may not work)