- Prep Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- 1 pound Vigo short cut pasta (fusille, penne, rigatoni)
- 1 cup Vigo Extra Virgin Olive Oil
- 1 cup Greek yogurt
- 1 3.5 ounce jar of Alessi Pesto
- 1 pint grape tomatoes
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.