Pesto Pasta Salad

Pesto Pasta Salad



2 cups rotini pasta (or any shape you like for pasta salad)
1 cup jarred pesto
1 1/2 cups cherry tomatoes, halved
1 1/2 cups fresh mozzarella balls, halved
1/2 cup Kalamata olives, pitted and halved
1/4 cup diced red onion
1/4 cup chopped parsley (plus more for garnish)


Boil the pasta according to package directions.
While the pasta is cooking, prep the rest of the ingredients.
Drain, rinse pasta, and let cool.
Place pasta in a large bowl, add pesto and vegetables, gently toss together to coat.
Garnish with remaining parsley.
Refrigerate for at least 1 hour and up to 24 hours.