Food & Cooking Recipes Salad Recipes Grain and Pesto Salad with Cherry Tomatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Ingredients Pesto Cooked grains (brown rice, farro, or wheat berries) Salt and pepper Vinegar Halved cherry tomatoes Grated Parmesan Basil, shredded Directions Stir pesto into cooked grains. Season with salt, pepper, and vinegar. Toss in cherry tomatoes, Parmesan, and basil. Cook's Notes Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving. Rate it Print