Summer Pesto Pasta Salad

Step 1

Cook pasta according to package directions. Drain and rinse with cold water.

Step 2

Cut zucchini and yellow squash into bite size pieces and then saute on stove top for about 10 minutes, or until softened.

Step 3

Add your pasta to a large bowl, and add the zucchini, squash, tomatoes, mozzarella balls, pine nuts and Italian seasoning. Set aside.

Step 4

Using an immersion blender, regular blender, or food processor, combine all of your pesto ingredients and blend until completely smooth. I use an immersion blender.

Step 5

Pour dressing over top of pasta and veggies and toss until completely coated.

Step 6

Top with more pine nuts and parmesan cheese.