RECIPE FOR MY BOW TIE PESTO PASTA (VERY VEGETARIAN)

I posted this photo on Facebook the other day, and people have asked for the recipe. So here goes:

Boil the pasta per the directions on the box. After draining in a colander, don't rinse the pasta, just put it back into the same pot. I use a minimum of one jar of pesto, but at times I'll use one and one-half jars just to kick it up a notch. Each time I add an item, I stir the items together. The other ingredients are crumbled feta cheese, grape tomatoes sliced in half, and sun-dried tomatoes (I use the dried strips) but you can use a jar if you want. Heat to whatever temperature you prefer. It can be served hot, warm, room temperature, or even cold from the refrigerator. That's all the ingredients that were called for in the original recipe, but I've started adding other items, which makes this recipe very adaptable. I add garlic, olives sliced in half, salt & pepper, dried oregano, Italian seasoning. Anything that you feel adds to the taste, go ahead and add it. You won't be disappointed.