Jalapeno Pesto Pasta Salad

Cook pasta according to package directions. Once cooked, drain and add it into a bowl.

Then make the pesto. In a food processor or blender, add jalapeno, basil leaves, garlic, and Parmesan cheese; blend until combined. With processor running add olive oil and keep processing until everything is mixed.

Add the jalapeno pesto over the cooked pasta and gently toss in the tomatoes, peppers (see note), corn and scallions. Season with salt and pepper to taste.

Refrigerate for at least one hour or until ready to serve.

Notes:
Before adding the jalapeno to the salad, taste it first with the jalapeno pesto. My peppers were not very spicy, but yours could be and that extra jalapeno could be too much.