Grain and Pesto Salad with Cherry Tomatoes
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Source: Body+Soul, January/February 2010
- Cooked grains (brown rice, farro, or wheat berries)
- Salt and pepper
- Halved cherry tomatoes
- Grated Parmesan
- Basil, shredded
Stir pesto into cooked grains. Season with salt, pepper, and vinegar. Toss in cherry tomatoes, Parmesan, and basil.