1 lb. rotini or rotelle pasta, uncooked
1 (7 oz.) can sm. pitted ripe olives, drained and halved
1 lg. red onion, coarsely chopped
2 med. tomatoes, peeled, seeded and chopped
3/4 c. roasted sunflower nuts
1 lg. unpeeled cucumber, coarsely chopped

PESTO SAUCE:

2 c. fresh basil leaves
1/2 c. olive oil
2 tbsp. pine nuts or walnuts
1 clove garlic
1/2 tsp. salt
1/2 c. freshly grated Parmesan cheese

cook pasta according to package directions; drain and chill. Combine with remaining ingredients. Toss with Pesto Sauce.

PESTO SAUCE: Combine basil, oil, nuts, garlic, and salt in food processor or blender, process, scraping down sides until well blended. By hand, blend in cheese.