Pasta Salad with Sun-Dried Tomatoes

1Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta immediately and rinse briefly with cold water to stop the cooking process and cool it down. Set aside.

2Prepare the dressing: In a small bowl, whisk together the basil pesto, mayonnaise (or (½ cup) yogurt), extra virgin olive oil (2 tablespoons), lemon juice, (1 tablespoon) minced garlic (1 clove), salt, and black pepper (¼ teaspoon) until completely smooth and creamy.

3Combine the salad base: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, (1 cup) chopped sun-dried tomatoes (½ cup), sliced black olives, (½ cup) finely diced red onion, (¼ cup) and mozzarella pearls.

4Dress the salad: Pour the creamy pesto dressing over the pasta and vegetable mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing.

5Chill and serve: Cover the bowl and refrigerate the pasta salad for at least 1 hour (or up to 4 hours) to allow the flavors to meld. If the salad seems too thick after chilling, stir in 1-2 tablespoons of cold water or olive oil.

6Garnish: Before serving, taste and adjust seasoning if necessary. Transfer the salad to a serving dish and garnish with grated Parmesan cheese (¼ cup) and fresh chopped basil leaves.