Pasta salad is easy to make on Sunday and have ready to go in the fridge all week long. Try this twist with red peppers for a tasty way to change things up!
In a food processor or blender combine the pesto ingredients including the basil, Parmesan, pimentos, almonds, olive oil, garlic, salt, and pepper, and blend until smooth.
Toss pesto together with the cooked pasta, spinach, and cherry tomatoes in a big bowl until well combined. Serve or cover and refrigerate for up to 5 days.