Pesto Mozzarella Pasta Salad

• 4 cups Water
• 2-1/2 cups Dry, Mini Farfalle Pasta
• 2 cups Cherry Tomatoes, Halved
• 8 ounces, weight Container Cherry Mozzarella Balls
• 1/2 jars (12 Oz. Size) Hidden Valley Parmesan Basil Pesto Sandwich Spread & Dip
• 1 Tablespoon Olive Oil
• Salt And Pepper, to taste
• Sliced Black Olives, Optional, To Taste

1. In a medium pot, bring the water to a boil. Generously salt water, then add the dry pasta. Bring to a boil and cook according to package instructions for al dente. Then drain and rinse with cold water.
2. Pour pasta into a medium bowl. Add in tomatoes, mozzarella cheese, pesto spread and olive oil. Stir until well combined. Season with salt and pepper, and add black olives, if desired.
3. Serve immediately or refrigerate until ready to serve. Enjoy!
4. Notes:
5. 1. This salad is very versatile depending on your tastes. Feel free to add in more veggies, use a different type of pasta, or add more seasonings.
6. 2. Pasta will keep refrigerated for up to one week.

water, pasta, cherry tomatoes, mozzarella, hidden valley, olive oil, salt, black olives

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