Pesto and Mozzarella Pasta Salad – Love This Cookbook

Ingredients

• 3 cups baby spinach
• 1 cup fresh sweet basil leaves
• 3/4 cup olive oil
• 1/2 cup grated parmesan cheese
• 1 clove fresh garlic
• 1 lemon juice and zest
• salt and pepper to taste
• 12 ounces dry short pasta, cooked according to package directions
• 3 cups baby spinach leaves
• 2 cups miniature mozzarella balls (bocconcini)
• 1 cup cherry tomatoes halved
• 1 lemon (juice of)
• 1 teaspoon garlic powder