1lb.whole wheat rotini pasta, cooked (you can use whatever pasta you like)
1c.hard salami, cubed (I used the cabernet salami from Trader Joes)
1c.mini mozzarella balls, halved (you can also use the big fresh mozzarella ball and cut it into cubes)
1red bell pepper, chopped
1c.chopped tomatoes (I used campari but use whatever you like)
1(3.8 oz.) can sliced black olives, drained
1/2tsp.red pepper flakes
For the pesto:
1c.fresh basil, packed
1/2c.Italian flat leaf parsley, packed
4clovesgarlic, chopped
1/4c.grated parmesan cheese
1/4c.pine nuts
1/3c.olive oil
1/4c.mayonnaise
1/4tsp.salt
1/4tsp.pepper
Instructions
Begin by making the pesto. Add basil, parsley, garlic, parm, pine nuts, olive oil, mayo, salt, and pepper to a food processor and pulse until smooth and creamy. Season to taste with more salt and pepper if desired.
Once pasta has cooled, add to a large bowl with salami, mozzarella, peppers, tomatoes, olives, and the pesto. Stir to combine and enjoy! I chill mine for a couple hours to let the flavors develop a bit.