Rotini-Vegetable Salad With Pesto Dressing

• 1 large garlic clove, peeled
• 1 cup packed basil leaves
• 2 tablespoons grated fresh Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons water
• 2 tablespoons olive oil
• 3 cups cooked rotini (about 2 cups uncooked corkscrew pasta)
• 1 1/2 cups diced zucchini
• 1 1/2 cups halved cherry tomatoes
• 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained

1. Drop garlic through food chute with food processor on; process until minced. Add basil, cheese, salt, and pepper; process until finely minced. With food processor on, slowly pour water and oil through food chute; process until well-blended.
2. Combine rotini, zucchini, tomatoes, and beans in a large bowl; toss well. Add pesto mixture, tossing gently to coat.

garlic, basil, parmesan cheese, salt, pepper, water, olive oil, rotini, zucchini, tomatoes, cannellini beans

Taken from www.myrecipes.com/recipe/rotini-vegetable-salad-with-pesto-dressing (may not work)