Artichoke Pesto Pasta Salad

• 1 pound penne pasta, cooked according to package instructions and cooled
• 1 jar Stonewall Kitchen Artichoke Pesto
• 6 c fresh spinach, washed, dried and chopped
• 2 c grape or cherry tomatoes, halved
• ¼ c pine nuts, toasted
• ¼ c parmesan cheese, shredded
• 2 tsp lemon zest
• 5 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• 2 tbsp fresh basil leaves, chopped

In a large serving bowl, combine pesto and pasta, coating all noodles with pesto. Add next 5 ingredients and toss gently.

To serve, toss salad with oil and balsamic, season with salt and pepper and top with basil.