Rotini-Vegetable Salad with Pesto Dressing
| 1 | large clove garlic, peeled |
| 1 | cup packed basil leaves |
| 2 | tablespoons Parmesan cheese |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 2 | tablespoons water |
| 2 | tablespoons olive oil |
| 3 | cups cooked rotini (about 2 cups uncooked corkscrew pasta) |
| 1-1/2 | cups diced zucchini |
| 1-1/2 | cups cherry tomatoes |
| 1 | 15-ounce can cannellini beans or other white beans, rinsed and drained. |
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Process garlic in a food processor until minced. Add the basil, Parmesan, salt and pepper; process until finely minced. With food processor on, slowly pour water and oil through food chute; process until well blended.
Combine the rotini, zucchini, tomatoes, and beans in a large bowl; toss well. Add the pesto mixture, tossing gently to coat. Serves 4.
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