Caprese Pasta Salad
8 oz dried rigatoni
1 cup cubed fresh mozzarella
1/2 cup grated parmesan cheese
1 1/2 cups grape tomatoes, halved
1/3 cup pesto sauce (homemade or store bought)
Salt and pepper to taste
Cook the rigatoni in some salted water with a dash of olive oil, just until tender.
While pasta is cooking, cube the mozzarella, halve the olives, and mix them with the pesto.
When pasta is ready, rinse in cold water, then pat dry with paper towel. Toss gently with the pesto mixture, and serve.
(If making ahead of time, take out of the fridge a half hour early, as it is to be served at room temp.)