Pasta Salad with Red Pepper Pesto

Pasta salad is easy to make on Sunday and have ready to go in the fridge all week long. Try this twist with red peppers for a tasty way to change things up!

Ingreadient

• 3/4 cup fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup pimentos ((a.k.a. roasted red peppers), with juice)
• 1/3 cup raw almonds
• 1/4 cup olive oil
• 2 cloves garlic (crushed or minced)
• 1/4 teaspoon salt
• pepper (to taste)
• 2 1/4 cups whole-wheat orzo pasta ((dry) cooked according to package directions and cooled)
• 2 cups sliced fresh spinach leaves
• 8 ounces cherry tomatoes (sliced in half)

Step by step

1. In a food processor or blender combine the pesto ingredients including the basil, Parmesan, pimentos, almonds, olive oil, garlic, salt, and pepper, and blend until smooth. 
2. Toss pesto together with the cooked pasta, spinach, and cherry tomatoes in a big bowl until well combined. Serve or cover and refrigerate for up to 5 days.