12ounces dry short pasta, cooked according to package directions
3cupsbaby spinach leaves
2cups miniature mozzarella balls (bocconcini)
1cup cherry tomatoes halved
1lemon (juice of)
1teaspoon garlic powder
salt and pepper to taste
Whirl all the pesto ingredients in a food processor. Using the pulse option yields a pesto that retains some texture but won't be overly smooth. Refrigerate and use within 3 days. Cook the pasta and set aside to cool slightly. Combine all pasta ingredients in a large bowl, then stir in the pesto. This pasta salad can be eaten right away warm or chilled.