Artichoke Pesto Pasta Salad

Ingredients

• 1 pound pasta (such as Montebello Whole Wheat Penne Rigate or Penne Rigate), cooked according to package instructions and cooled
• 1 jar Stonewall Kitchen Artichoke Pesto
• 6 cups fresh spinach, washed, dried and chopped
• 5 Tablespoons olive oil
• 1 Tablespoon balsamic vinegar
• 2 Tablespoons fresh basil leaves, chopped
• 2 cups grape or cherry tomatoes, halved
• 1-2 teaspoons grated lemon zest
• Parmesan cheese, shredded
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste