Penne Salad

Ingredients
pesto: fresh oregano thyme, garlic, toasted pine nuts, s&p, o.o. Instead of the traditional raw garlic, I sautéed the garlic along with the tomatoes.
lemon zest
cherry tomatoes. you could try plum or sun-dried as well.
spring greens (arugula, baby spinach, etc)
fresh herbs.
1 box of dried semolina penne
* grated parmesan, feta or bocconcini would be good too.

1. Cook pasta al dente. Rinse in cold water. Toss with some olive oil. Set aside.
2. Make pesto. I went with pestle and mortar style but that's only because it was midnight and I didn't feel like hearing any loud whirring noises.
3. Over medium-low heat sauté the tomatoes with a drizzle of olive oil and 2 smashed cloves of garlic. Add more garlic if you want people to avoid you. I say go for it.
4. Toss penne with pesto, grated lemon zest and the leftover herbs. Season to taste. Add the tomatoes and greens just before serving to prevent wilting.