This is why it's good to have pesto and cherry tomatoes ready and available. You can whip up a delicious dine in minutes! With leftovers that can become a wonderful cold salad. Enjoy :)

Ingredients

Ingredient	Amount
Dry pasta	1½ cups
Pesto	⅓ to ½ cup total
Sliced black olives	¼ cup, drained
Feta	⅓ to ½ cup, crumbled
Cherry tomatoes	1 cup, halved
Lemon juice	1 to 2 teaspoons
Olive oil	1 to 2 teaspoons
Black pepper	to taste
Basil/parsley	optional

Method

1. Cook 1½ cups dry pasta in salted water until al dente.
2. Drain pasta.
3. While still warm, toss pasta with:

• 2 tablespoons pesto
• 1 teaspoon olive oil
• 1 teaspoon lemon juice

4. Add:

• ¼ cup olives
• ⅓ to ½ cup feta
• 1 cup tomatoes

5. Add more pesto, 1 tablespoon at a time, until it tastes right. You may not need the full ⅓ to ½ cup.
6. Finish with black pepper, and more lemon juice if needed.