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Pesto Pasta Salad




Source of Recipe


Marsha


Recipe Introduction


adapted from Jen's Summer Pasta


List of Ingredients




2 lbs. Very ripe, very juicy tomatoes, diced (or as needed)
1/2 cup pesto, or as needed
salt and pepper (to taste)
1/3 cup olive oil
1 lb. bowtie pasta
3/4 lb. grated cheese, combination of parmesan & mozzarella

Recipe



Get two pounds of the ripest, juiciest tomatoes you can find and dice them, keeping as much of the juice as you can. Add pesto, seasonings & olive oil; put this together in the morning or the afternoon and let it sit on the counter for several hours to get good ‘n’ juicy.

Grate the cheeses & add to tomato/pesto mixture; Cook the pasta and when it's done, drain it and toss it with tomato/pesto/cheeses just until the cheese is a little melty, and serve. It’s a barely warm pasta dish, almost like a salad, and it is the absolute best thing in the world to eat on a summer night.