To make the pesto:
Combine the garlic, chiles and pine nuts in the bowl of a food processor
and blend into a paste. Add and blend in basil leaves in small batches.
When all basil has been added, repeat with cheese. As mixture becomes very
thick, add olive oil until desired consistency is reached. Set aside.
To make the pasta salad:
Boil rotini until al dente. Drain and place in large mixing/serving bowl.
Add pesto and mix well; add vegetables and toss until well distributed.
Serve immediately if wanted warm, or can be chilled and served cold.