Rotini-Vegetable Salad With Pesto Dressing

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1 large garlic clove, peeled

1 cup packed basil leaves

2 tablespoons grated fresh Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons water

2 tablespoons olive oil

3 cups cooked rotini (about 2 cups uncooked corkscrew pasta)

1 1/2 cups diced zucchini

1 1/2 cups halved cherry tomatoes

1 (15-ounce) can cannellini beans or other white beans, rinsed and drained

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