Pesto Pasta Salad

This is a great salad to add-in extras--pine nuts, cucumber--whatever you have on hand.

Ingredients:

• 8 ounces of rotini pasta
• 1/3 cup pesto
• 1/2 cup parmesan cheese, shredded
• 1/2 cup mayo
• 1/2 cup sour cream
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup grape tomatoes, halved
• 1/2 cup black or kalamata olives, halved
• 4 ounces of mozzarella cheese, cubed
• extra parmesan

Directions:

• Cook the pasta in salted water. Drain and rinse in cold water.
•  Allow pasta to dry slightly, then toss in a bowl with 4 tablespoons pesto. (Add more if you want the pasta to be more coated.) 
• Add Parmesan and toss. Cover and refrigerate pasta until cold.
• Whisk together the mayo, sour cream, the rest of the pesto and enough milk for the consistency you need to coat the pasta.  
• Add salt and pepper, then taste and adjust seasonings as needed. Set the dressing aside.
• Add tomatoes, olives, and chunks of cheese to pasta. Top with enough dressing to coat the pasta.  
• Sprinkle with extra parmesan before serving. 
• ( You may need to add more dressing if you're going to refrigerate it before serving.  Keep the dressing in a separate container in the refrig--add before serving if necessary.)