Pasta and Spinach Pesto Salad

• 500 ml (2 cup) gemelli pasta
• 20 cherry tomatoes of various colors, cut in half
• 200 g (7 oz) bocconcini pearls
• 1 container (5 oz – 142 g) Fresh Attitude baby spinach
• 80 ml (1/3 cup) minced basil

For the dressing:

• 125 mL (1/2 cup) grated Parmesan cheese
• 60 mL (1/4 cup) basil pesto
• 60 mL (1/4 cup) olive oil
• 15 mL (1 tbsp.) lemon juice
• 5 mL (1 tsp.) chopped garlic
• salt and pepper to taste

1. In a pot of boiling salted water, cook the pasta al dente. Rinse pasta under very cold water. Drain.
2. In a salad bowl, whisk together the ingredients for the dressing. Add remaining ingredients and toss.