1 lb. spiral pasta
8 oz. prepared pesto
8 oz. Mozzarella cheese, cubed
1 to 2 cups tomatoes, diced
1 to 2 cups zucchini, diced
1 tsp. black pepper (or to taste)

Cook pasta in well salted water according to package directions. Drain well. Pour pesto over the warm pasta, gently stir to coat pasta. Add cheese, tomato, zucchini and pepper, gently stir together. Cover and refrigerate overnight, for best flavor.

Makes a lot, recipe could be halved, however it does keep well under refrigeration.

Submitted by: Nancy Baxter