Pesto Pasta Salad With Tomatoes And Mozzarella

• 8 ounces uncooked whole-grain farfalle
• 2 cups fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons grated lemon rind
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, peeled
• 1 cup grape tomatoes, halved
• 1 cup yellow cherry tomatoes, halved
• 3 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (about 3/4 cup), divided
• 1 ounce Romano cheese, grated (about 1/4 cup)

1. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl.
2. Combine basil and next 5 ingredients (through garlic) in the bowl of a food processor; process until smooth. Add basil mixture, tomatoes, and 5 ounces mozzarella to pasta; toss to combine. Top with remaining 5 ounces mozzarella and Romano cheese.

fresh basil, extravirgin olive oil, lemon rind, kosher salt, freshly ground black pepper, garlic, grape tomatoes, yellow cherry tomatoes, mozzarella cheese, romano cheese

Taken from www.myrecipes.com/recipe/pesto-pasta-salad-tomatoes-mozzarella (may not work)