Pesto Pasta Salad

This is a light Italian style pasta salad, which, in my opinion, is better at room temperature than chilled, but it is tasty either way!

8 oz. uncooked rotelle or spiral pasta
4 cups broccoli florets (I used frozen)
1 pkg. Knorr pesto pasta sauce mix
1/3 cup olive oil
3 tbsp. red wine vinegar
1 cup cherry or grape tomatoes, halved
1 cup grated mozzarella cheese (4 oz)

Cook pasta w/ package directions; add broccoli in the last 5 minutes. (I gradually added the frozen broccoli so that the water still boiled.) Drain and rinse with cold water until cool.

In bowl, combine sauce mix, oil and vinegar. Add pasta with broccoli, tomoatoes, cheese, salt and pepper to taste. Toss.

Suggestions: add 1-1/2 c diced cooked chicken or 6 oz. cooked shrimp or 1 cup diced cooked ham.

**The hardest part of this recipe was finding th Knorr package. It is probably next to the pasta and pasta sauces.