1 lb bowtie pasta
3/4 c pesto
1 pint of cherry or grape tomatoes, halved
2 TB lemon juice
4 TB olive oil
1/4 c grated Parmesan cheese
3/4 c light mayo
Salt and Pepper
Cook the pasta until tender, drain and run under cold water to cool. Toss pasta into bowl with olive oil. Set aside, be sure to toss the noodles every once in awhile to coat and prevent them from sticking.
In a separate bowl, mix pesto, mayo, parm cheese, lemon juice, salt and pepper. Mix well.
Gently mix the pesto mixture with the pasta. Add tomatoes while mixing. Serve.
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