Pesto Pasta Salad

Whenever I am cooking for a large group, this pesto pasta salad is a go to item because not only is it delicious and easy but it holds up well at parties; and if I have left overs it can be heated up and dusted with grated parmesan cheese for a dinner variation. The rich and garlicky flavor of the pesto is a perfect twist on a traditional pasta salad. I have recently been on a rainbow chard kick and used the chard as a replacement for spinach in this variation. The other great thing about this dish is that it provides a nice base for the addition of other great items like fresh mozzarella or savory artichokes.

The Recipe:

1 box whole wheat penne pasta
1/2 jar pesto sauce
1 pint grape tomatoes
1/2 red onion chopped
1 cup spinach leaves or rainbow chard torn into pieces (I used rainbow chard for this variation)
salt, pepper, and red pepper flakes to taste

1. Cook pasta according to box until al dente and run under cold water
2. While the pasta is cooling chop the onions, halve the tomatoes, and tear the spinach leaves.
3. Add onions, tomatoes, and spinach leaves to the cooled pasta.
4. Add pesto, salt, paper, and red pepper flakes and toss.
5. Store in the refrigerator for at least 1-2 hours before serving.