Pesto Pasta Salad

Instructions

Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions and drain well. Rinse under cold water to stop cooking.

In a small bowl, whisk pesto, mayonnaise, and red wine vinegar.

In a large bowl, combine the drained pasta, grape tomatoes, sun-dried tomatoes, mozzarella, and olives. Add the dressing and toss well to combine. Taste and season with additional salt and pepper if desired.

Refrigerate for at least 2 hours before serving.

Chop fresh basil and sprinkle on top just before serving

Pasta,Salad,Side Dish