Not Revolutionary But Good Pesto Pasta Salad by Sahpaige

Ingredients

• 1 shallot, diced
• 1 red bell pepper, diced
• 2 garlic cloves, grated
• 0.5 cup pesto
• 6 oz garlic expressions dressing
• 4 oz can sliced black olives
• 0.5 cup fresh parsley, chopped
• 1.5 lb tri-color rotini pasta
• 0.5 cup parmesan, freshly grated
• 2 tsp red wine vinegar
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. Combine the diced shallot, red bell pepper, grated garlic, pesto, dressing, olives, and parsley in a large bowl and let sit while pasta cooks.
2. Bring a large pot of heavily salted water to a boil and cook the rotini until al dente, about 8-10 minutes.
3. Drain the pasta and rinse briefly with cold water to remove excess surface starch while keeping the noodles slightly warm
4. Add the warm pasta to the bowl with the dressing mixture and toss until evenly coated.
5. Stir in the parmesan, red wine vinegar, salt, and pepper to taste.
6. Let the salad sit for at least 30 minutes before serving to allow flavors to meld.