Colorful Pesto Pasta Salad

This pasta salad is full of veggies and flavor. It looks great on the table and is sure to disappear quickly.

Recipe adapted from Food Network Christmas Pasta Salad

Ingredients:

1 box whole wheat or protein packed chickpea pasta

1 bell pepepr diced

1/2 cup cherry tomatoes cut in half

1 head broccoli chopped

1/3 cup olive oil

2 cups baby spinach

1/2 cup freshly grated Parmesan

1/4 cup packed fresh basil leavse

Juice of 1 lemon

2 tablespoons fresh chives diced

1/2 cup roasted red peppers drained and chopped

1/2 cup sun dried tomatoes drained and chopped

8 ounces mozzarella balls/pearls

2 tablespoons white wine vinegar

Directions:

1. Bring a large pot of salted water to boil. Fill another bowl with cold water. Cook the broccoli until bright green about 2 minutes. Use a slotted spoon to remove and place in cold water to stop the cooking. Drain once cool.
2. Add pasta to the salted water and cook until al dente. Drain in colander. Transfer pasta to a bowl. Add 2 tablespoons olive oil and refrigerate to cool for about 10 minutes.
3. Add 1/3 cup olive oil, spinach, Parmesan, basil, lemon juice, chives, 1/4 cup water to blender or food processor. Pulse until smooth. Pour pesto over the pasta.
4. Add broccoli, bell peppers, cherry tomatoes, roasted red peppers, sun dried tomatoes, mozzarella, and vinegar. Toss gently.
5. Refrigerate until serving.