- 1 pound of macaroni pasta
- 1 serving of basil pesto, about 1- 1 1/2 cups (HERE is my recipe for vegan pesto …I simply swapped out the beet greens for basil in a 1:1 swap). If using store bought or another recipe, you’ll want ~1-1 1/2 cups of pesto
- for topping: sliced cherry tomatoes
- Cook the pasta according to directions. Drain and set aside to let cool slightly.
- Make your basil pesto.
- Combine the pesto and the pasta and stir to combine fully.
- Top with the tomatoes and ENJOY!!