Fabulous Pesto Pasta Salad

Ingredients

• 4 ounce olives black minced canned
• 1.5 teaspoons dijon mustard 
• 16 ounce farfalle pasta (bow tie)
• 1.5 cups basil fresh chopped
• 0.3 cup cilantro leaves fresh chopped
• 2 cloves garlic chopped
• 6  green onions chopped
• 1.5 teaspoons ground pepper black
• 1 teaspoon juice of lemon 
• 0.5 cup olive oil 
• 1 teaspoon onion powder 
• 0.5 cup oregano fresh chopped
• 4 ounce parmesan cheese grated
• 2 teaspoons pepper sauce hot
• 0.5 cup pinenuts 
• 0.3 cup red wine vinegar 
• 4  roma tomatoes chopped (plum)
• 1 teaspoon salt to taste
• 1 cup mozzarella cheese shredded
• 1.5 tablespoons sugar white

Equipment

• bowl
• whisk
• pot

Directions

1. In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese.
2. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
3. Bring a large pot of lightly salted water to a boil.
4. Add the pasta, and cook for 7 minutes, or until tender.
5. Drain, and rinse with cold water to cool.
6. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.