Pesto Bowties with Feta and Tomatoes
1 pound bowtie pasta
1 cup basil pesto (jarred or homemade)
1 pint cherry or grape tomatoes, halved
4 ounces (about 1 cup) crumbled feta cheese
Salt and freshly ground black pepper
1 to 2 tablespoons olive oil, as needed
Cook the bowtie pasta according to package directions in a large pot of salted water. Drain the pasta and run it under cold water just until it cools slightly. Drain the pasta well.
Transfer the pasta to a large serving bowl. Stir in the pesto and gently mix until the pasta is coated. Season with salt and pepper to taste (about 1/4 teaspoon each). Add the halved tomatoes and feta cheese. Toss to combine.
Cover the pasta and refrigerate up to an hour before serving. If the pasta seems at all dry before serving, you can stir in the additional olive oil to moisten the pasta.