Pesto Caprese Pasta Salad

• 8 ounces dried rigatoni pasta or 8 ounces other medium-size pasta
• 1 1/2 cups grape tomatoes, halved
• 1 cup cubed mozzarella cheese (1/2-inch cubes)
• 1/3 cup pesto sauce (store-bought or homemade)
• 1/2 cup grated parmesan cheese
• salt and pepper
• cooking time represents the cooking of the pasta

1. Bring a large pot of salted water to a boil. Cook the rigatoni until just tender. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.
2. Add the tomatoes, mozzarella, pesto and Parmesan cheese to the pasta. Toss gently. Taste for seasoning, adding salt and pepper if necessary.
3. If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.

rigatoni pasta, grape tomatoes, mozzarella cheese, pesto sauce, parmesan cheese, salt, time

Taken from www.food.com/recipe/pesto-caprese-pasta-salad-427650 (may not work)