8 ounces dried rigatoni or other medium-size pasta
1/3 cup pesto sauce, store-bought or homemade
1 1/2 cups grape tomatoes, halved
1/2 cup grated Parmesan cheese
1 cup cubed mozzarella (1/2-inch cubes)
Salt and pepper to taste
Bring a large pot of salted water to a boil. Cook the rigatoni until just tender. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.
Add the tomatoes, mozzarella, pesto and Parmesan cheese to the pasta. Toss gently. Taste for seasoning, adding salt and pepper if necessary.
If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.