Pesto Pasta Salad:
Chefchk@aol.com

Ingredients:

1 lb pasta (I prefer Rotelle with this salad, but any pasta shape will work)
1 pint cherry tomatoes, halved
1 cup sliced black olives
1/2 cup chopped walnuts
4 cloves garlic, quartered
2-1/2 cups fresh basil leaves, coarsely chopped
3/4 cup Pecorino Romano cheese (or Parmesan)
1-1/2 cups extra virgin olive oil
3/4 cup Gorgonzola cheese, crumbled
Salt and Pepper

Method:

Cook pasta in a large pot of boiling, salted water until al dente; drain and
rinse under cold running water to stop cooking and cool. Drain well and toss
with a little olive oil to prevent sticking.

Combine pasta with tomatoes and olives in a large bowl.  Set aside.

In a food processor or blender, combine walnuts and garlic; process about 30
seconds.  Add basil and cheese; process another 30 seconds.  With processor
running, add oil in a thin stream until fully absorbed, and pesto is smooth. 
Remove from processor and check for seasoning with salt and pepper.

Add half of pesto to pasta mixture; mix well.  If desired, add more pesto to
your taste, making sure salad is well coated.  Add Gorgonzola right before
serving, mixing well.

Serves 6