Ingredients
2
cups uncooked fusilli pasta (8 oz)
1
container (7 oz) refrigerated basil pesto
1 1/2
cups quartered cherry tomatoes
5
oz hard salami, cut into 1/2-inch cubes (about 1 cup)
2/3
cup shredded Parmesan cheese
Preparation
Cook and drain pasta as directed on package.
In large bowl, toss hot pasta with pesto, tomatoes and salami. Sprinkle with cheese.
