Summer Squash Pasta Salad with Cilantro Pesto

3 bunches of Cilantro (stems removed)
6 cloves garlic
2/3 cup olive oil
½ tsp. pepper
½ tsp. salt
½ cup pinenuts (I use almonds)
½ cup Parmesan cheese
1 package (1 pound) Penne pasta
2 each: Zuccini and Yellow Crookneck Squash, julienned
2- 2 1/4 oz. cans sliced black olives, drained

In a pot of boiling water, add a dash of olive oil and salt. Add pasta and cook according to package directions, or until al dente, about 12 minutes. Drain, rinse with cold water and drain again. Set aside while preparing remaining salad ingredients.

Combine all pesto ingredients, except pinenuts and Parmesan cheese, in a blender or food processor and puree. Add pinenuts (almonds) and Parmesan cheese and puree until desired consistency is reached; set aside.
In a large mixing bowl place cooled pasta, julienned squash and black olives. Add pesto and toss until well blended. (About 8 servings).