Caprese Pasta Salad

• 1 (16 ounce) package fusilli pasta
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan or Romano cheese
• 1/4 cup pine nuts, toasted (optional)
• 2 cloves garlic
• 1/4 cup olive oil
• 1 pint cherry tomatoes, halved
• 3 tablespoons grated Parmesan cheese
• 4 ounces fresh mozzarella cheese, cut into strips
• salt and pepper to taste

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.
2. Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.
3. Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.

fusilli pasta, fresh basil, romano cheese, pine nuts, garlic, olive oil, cherry tomatoes, parmesan cheese, mozzarella cheese, salt

Taken from www.allrecipes.com/recipe/181039/caprese-pasta-salad/ (may not work)