Pasta Salad with Pesto

Yield: 6 servings

Source: adapted from Alpine Lace, accessed on 8/1/2005

4 ounces (1½ cups) uncooked rotini pasta

1 cup cherry tomato halves

½ cup shredded carrot

½ cup thinly sliced red onion

½ cup 1" green bell pepper strips

½ cup 1" red bell pepper strips

½ lb Mozzarella Cheese, cubed ½ inch

⅓ cup basil pesto

¼ cup parmesan cheese

Cook pasta according to package directions

Rinse with cold water. Drain.

Meanwhile, combine all remaining ingredients except pesto and parmesan in large bowl.

Add cooked pasta, pesto; toss to coat well.

Sprinkle with the parmesan cheese.

Cover; refrigerate at least 1 hour.

Serve on lettuce, if desired.