Pasta and Mozzarella Salad

1. Cook pasta according to package directions, in the water. Drain and let cool.
2. Transfer pasta to a bowl and toss with the mozzarella, chopped sun-dried tomatoes, Sun blushed tomatoes and cherry tomatoes. Drizzle with lemon juice and some of the oil from the blushed tomatoes..
3. Prepare pesto dressing. Pulse together basil leaves, garlic, parmesan, olive oil, lemon juice, roquette, spinach and salt in a food processor. Scrap down the sides of the bowl with a rubber spatula if needed and pulse again until very smooth.
4. Add dressing to pasta mixture and toss to combine. Adjust salt and pepper if needed and serve.

To add extra texture, serve with toasted ciabatta.