Veggie Pesto Pasta Salad

Ingredients

• Salt and pepper - To taste
• Lemon juice - 2 tablespoons
• Olive oil - 1/4 cup
• Garlic - 2 cloves
• Pine nuts - 2 tablespoons
• Parmesan cheese - 1/4 cup, grated
• Fresh basil - 1/4 cup, chopped
• Black olives - 1/4 cup, sliced
• Red onion - 1/4 cup, thinly sliced
• Bell pepper - 1, diced
• Cucumber - 1, diced
• Cherry tomatoes - 1 cup, halved
• Pasta - 12 ounces

Instructions

1. Cook the pasta according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and fresh basil.
3. In a blender or food processor, combine the Parmesan cheese, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
4. Pour the pesto sauce over the pasta and vegetables. Toss until everything is well coated.
5. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
6. Serve chilled and enjoy!