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Rotini Salad with Pesto Dressing

Source of Recipe

Vegetarian_group@yahoogroups.com

1 large clove garlic, peeled
1 cup packed basil leaves
2 Tablespoons Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons water
2 Tablespoons olive oil
3 cups cooked rotini (about 2 cups uncooked corkscrew pasta)
1 1/2 cups diced zucchini
1 1/2 cups cherry tomatoes
1 15 ounce can cannellini beans or other white beans, rinsed and
drained.

Process garlic in a food processor until minced.
Add the basil, Parmesan, salt and pepper; process until finely minced.
With food processor on, slowly pour water and oil through food chute;
process until well blended.
Combine the rotini, zucchini, tomatoes, and beans in a large bowl; toss
well.
Add the pesto mixture, tossing gently to coat.

Makes 4 servings