adapted from Dani and Suzy

1 box whole wheat rotini pasta

1/2 cup homemade or prepared pesto (I used homemade from last year's summer basil)

1-3 tablespoons of water to thin out the pesto

1 cup cherry tomatoes, halved

1 red pepper, seeded and diced

1 yellow pepper, seeded and diced

1/2 cup olives, pitted and chopped

Shake of garlic powder

Shake of onion powder

Shake of red pepper flakes

Salt and pepper

Boil the pasta according to the directions on the package.  Rinse and drain.

While the pasta is cooking, cut up the cherry tomatoes, peppers and olives.  Add the veggies to a big bowl.  Once the pasta is done cooking, add it to the bowl with the veggies.  Add the pesto mixture.  You may need to thin it out with more water so that it coats the pasta well.  Feel free to add a splash of olive oil or vinegar if your pasta is still dry.  Season the pasta salad with the onion powder, garlic powder, red pepper flakes, salt, and pepper.  Serve at room temperature or slightly chilled.