MOP-it-up Pasta Salad Mushrooms, Peppers and Onions Pasta Salad with Red Pepper Pesto

Ingredients

• 0.3 cup flat-leaf parsley leaves 
• 2 small cloves garlic 
• 1  bell pepper green seeded chopped
• 1 cup marinated mushrooms drained sliced
• 0.5 cup olive oil extra-virgin
• 0.3 cup parmesan grated
• 1 pound gemelli pasta mini cooked
• 0.3 cup pepper rings italian hot drained chopped
• 3 ounce pignoli/pine nuts 
• 0.5 large onion red chopped
• 1 cup roasted peppers red packed drained
• 10 servings salt and pepper 

Equipment

• food processor
• bowl
• pot

Directions

1. Place a large pot of water on to boil for pasta.
2. Combine roasted peppers, garlic, pine nuts, parsley, salt and pepper and cheese in a food processor. Turn the processor on and stream in the extra-virgin olive oil to form a thick, pasty sauce forms. Adjust seasoning and transfer sauce to a large bowl.
3. Add salt to boiling water and cook pasta to al dente, drain and cool under running cold water.
4. Drain well a second time.
5. Add cooked, cooled pasta to the pesto sauce.
6. Add remaining ingredients to the bowl and toss to coat salad evenly. Adjust salt and pepper to your taste and serve or chill up to 48 hours.