File this recipe under quick and easy. It’s equally delicious served warm, cold, or at room temperature!
- 8 ounces penne pasta
- 1 pint cherry tomatoes
- 1 (12-ounce) can chickpeas, drained
- 1/3 cup vegan pesto
- Cook the pasta according to package directions; drain and transfer to a large bowl.
- Stir in the tomatoes, chickpeas, and pesto, tossing to coat.