Shelly's Recipe

PASTA PESTO SALAD

Category: Pasta Salads

4 oz (1 1/2 cups) uncooked dried tri-color rotini pasta
1 cup cherry tomato halves
1/2 cup thinly sliced carrot
1/2 cup thinly sliced red onion, cut in half
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
1/2 lb (1/2-inch thick) slices Provolone cheese, cut into 1/2-inch cubes
1 tbsp chopped fresh basil leaves
1/3 cup Italian salad dressing
6 leaves leaf lettuce, if desired

Cook pasta according to package directions. Rinse with cold water. Drain.

Meanwhile, combine all remaining ingredients except dressing and lettuce in large bowl. Add cooked pasta and dressing; toss to coat well. Cover; refrigerate at least 1 hour. Serve on lettuce, if desired.