Summer Pesto Pasta Salad in 25 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions.
2. Drain the pasta immediately and rinse under cold running water until the noodles are completely chilled to the touch.
3. Pulse the basil, toasted pine nuts, and garlic in a food processor until coarsely chopped.
4. While the food processor motor is running on low, slowly drizzle in the olive oil.
5. Stir in the Parmesan, lemon juice, salt, and pepper by hand to maintain a slight texture; avoid over-processing into a puree.
6. In a large mixing bowl, combine the chilled pasta and the pesto dressing.
7. Gently fold in the cherry tomatoes, mozzarella pearls, and baby spinach using a spatula. Mix just until the greens are wilted slightly and everything is evenly coated.