Summer Pesto Pasta Salad

8 oz. whole grain of brown rice fusilli 

• 4 oz. grilled chicken, chopped 

• 1 cup frozen shelled edamame 

• 1 cup sugar snap peas, halved 

• 1 cup broccoli florets 

• 1 cup mushrooms, sliced 

• 1 cup cherry tomatoes, halved 

• 1/4 cup minced shallots 

• 1/4 cup Parmesan cheese 

• 1/4 cup pine nuts or slivered almonds 

• 1/2 cup fresh basil, chopped 

• 1/2 cup pesto sauce {I use Kirkland brand} 

1⃣Bring a large pot of water to a boil. Add pasta and cook 5 minutes. Add edamame and cook 2 minutes. Add peas, mushrooms, and broccoli. Cook another 1-2 minutes. Drain. 2⃣Return pasta to pan. Stir in pesto sauce, then stir in tomatoes, nuts & cheese. Top with fresh basil. Serve hot or cold.