- 1 lb penne pasta
- 1/2 cup pesto
- 1/2 cup olive oil
- 2 cups cherry tomatoes, halved
- 1/4 cup freshly grated Parmesan cheese
- Cook the penne according to package directions. Drain and rinse under cold water.
- In a small bowl, whisk together the pesto and olive oil until combined.
- In a large bowl, combine the cooked penne, pesto mixture, tomatoes, and Parmesan cheese. Toss to combine.
- Serve chilled or at room temperature.
pasta salad
pesto
vegetarian
Italian
side dish
quick and easy
lunch
dinner
make ahead
summer