Jalapeno Pesto Pasta Salad

• FOR THE SALAD:
• 16 ounces, weight Fusilli Pasta ( I Used Quinoa Pasta)
• 2 cups Cherry Tomatoes Or Grape Tomatoes Cut In Half Or Sliced
• 3 whole Anaheim Or Mild Chili Peppers, Seeded, Diced Small
• 1 whole Jalapeno, Seeded, Diced Small
• 1 cup Cup Corn, Fresh Or Frozen That Has Been Thawed
• 1/3 cups Scallions, Chopped Small
• Salt And Pepper, to taste
• FOR THE JALAPENO PESTO:
• 2 whole Jalapenos, Seeded, Roughly Chopped
• 2 cups Basil, Fresh
• 2 cloves Garlic
• 1/4 cups Shredded Parmesan Cheese
• 1/3 cups Olive Oil

1. Cook pasta according to package directions. Once cooked, drain and add it into a bowl.
2. Then make the pesto. In a food processor or blender, add jalapeno, basil leaves, garlic, and Parmesan cheese; blend until combined. With processor running add olive oil and keep processing until everything is mixed.
3. Add the jalapeno pesto over the cooked pasta and gently toss in the tomatoes, peppers (see note), corn and scallions. Season with salt and pepper to taste.
4. Refrigerate for at least one hour or until ready to serve.
5. Notes:
6. Before adding the jalapeno to the salad, taste it first with the jalapeno pesto. My peppers were not very spicy, but yours could be and that extra jalapeno could be too much.

salad, pasta, cherry tomatoes, anaheim, corn, scallions, salt, jalapenos, basil, garlic, ubc, olive oil

Taken from tastykitchen.com/recipes/salads/jalapeno-pesto-pasta-salad/ (may not work)