Pesto Pasta Salad

• 1 cup packed basil leaves
• 2 garlic cloves
• 14 cup pine nuts
• 13 cup olive oil
• 1 teaspoon salt
• 14 cup parmesan cheese
• 1 lb rotini pasta
• 13 cup roasted red pepper, strips chopped
• 13 cup sliced black olives
• 13 cup red onion, chopped
• 2 ounces fresh mozzarella cheese, cubed
• 14-12 teaspoon crushed red pepper flakes

1. Boil a large pot of water over high heat.
2. When the water reaches a boil, add salt and add pasta.
3. Cook according to package directions to al dente.
4. Drain and rinse with cold water.
5. Transfer to a large bowl.
6. Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped, slowly stream in olive oil with processor running until uniform.
7. Stir in cheese and pour over pasta.
8. Toss to distribute and add red peppers, olives, onions, and mozzarella cheese.
9. Mix in crushed red pepper flakes.
10. Cover and refrigerate at least 30 minutes prior to serving.

basil, garlic, nuts, olive oil, salt, parmesan cheese, rotini pasta, red pepper, black olives, red onion, mozzarella cheese, red pepper

Taken from www.food.com/recipe/pesto-pasta-salad-420295 (may not work)