Pesto Rotini Salad

• 4-1/2 cups rotini pasta, cooked, rinsed until cooled
• 3/4 cup CLASSICO Basil Pesto di Genova
• 1/2 cup sliced black olives
• 1/2 cup chopped roasted red peppers
• 1/4 cup chopped toasted walnuts
• 1/4 cup Kraft 100% Parmesan Shredded Cheese

1. Toss pasta with pesto in large bowl.
2. Add olives and peppers; mix lightly.
3. Refrigerate 1 hour.
4. Stir in nuts and cheese just before serving.

rotini pasta, genova, black olives, red peppers, walnuts, cheese

Taken from www.kraftrecipes.com/recipes/pesto-rotini-salad-189966.aspx (may not work)