Summer Cookout Pasta Salad

Upgrade your cookout pasta salad by using fresh corn and homemade Italian dressing.

16 oz pasta

1 cup halved cherry tomatoes

8 ounces fresh mozzarella pearls

1 cup roasted red bell peppers, chopped into ½ -inch pieces

1 cup spinach, chopped

1 bell pepper diced

1 red onion diced

1 cucumber seeded and diced

1 ear of corn off the cobb (cooked)

⅓ cup parsley finely chopped

1 ¼ cups Italian dressing

2 tbsp pesto

salt and pepper to taste

Fresh basil, thinly sliced for garnish

In a large bowl, combine the pasta with all ingredients (reserving the basil for last) Cover and refrigerate. Can be prepared up to one day ahead.

When ready to serve, top with fresh basil.