In a large bowl, combine all of the ingredients. Use a large spatula or spoon to fold all of the ingredients together until they are evenly distributed. Ensure that the pasta is evenly coated in the pesto sauce.
Cover the bowl in plastic wrap and store it in the fridge until you are ready to serve it.
Serve and enjoy!
Notes
I like to let the pasta cool to room temperature before using, that takes about 20 minutes if you have the time.
I prefer to use freshly grated parmesan cheese, but you can also use bottled parmesan cheese.
Slicing the cherry tomatoes helps release a little bit of their juice, helping distribute their flavor a little bit better.
You can store this pasta salad in the fridge for up to 5 days. Keep it covered with plastic wrap or transfer it to an airtight container.
Other veggies you can add to this pasta salad include diced white onion or diced red bell peppers.
If you aren't making homemade pesto, Costco sells a great Kirkland Signature brand in the refrigerated section.