• Prep Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

  • 1 pound Vigo short cut pasta (fusille, penne, rigatoni)
  • 1 cup Vigo Extra Virgin Olive OilAdd
  • 1 cup Greek yogurt
  • 1 3.5 ounce jar of Alessi Pesto
  • 1 pint grape tomatoes

Directions

Cook the pasta according to package instructions. Drain, toss with olive oil and set aside to cool.

In a large bowl, mix the yogurt and pesto until evenly blended. Add the pasta to the pesto mixture and toss well.

Cut the grape tomatoes in half and add to the pasta. Serve room temperature or cold.