A refreshing pasta salad combining tender pasta, aromatic basil pesto, sweet peas, and cherry tomatoes. Ideal for picnics and light meals.
# What You'll Need:
→ Pasta
01 - 10.5 oz short pasta such as penne, fusilli, or farfalle
→ Vegetables
02 - 1 cup frozen peas
03 - 1⅓ cups cherry tomatoes, halved
→ Pesto
04 - 4 tablespoons basil pesto, store-bought or homemade
→ Dairy (Optional)
05 - ½ cup grated Parmesan cheese
→ Seasoning
06 - 2 tablespoons extra-virgin olive oil
07 - Salt and freshly ground black pepper to taste
→ Garnish (Optional)
08 - Fresh basil leaves
# Step-by-step Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Add the frozen peas during the last 2 minutes of cooking time.
02 - Drain the pasta and peas in a colander, rinse under cold water to cool completely, and drain thoroughly.
03 - In a large bowl, combine the cooled pasta and peas with the halved cherry tomatoes.
04 - Add the pesto and olive oil, tossing gently to coat all ingredients evenly.
05 - Season with salt and pepper to taste. If desired, add grated Parmesan cheese and toss again.
06 - Garnish with fresh basil leaves before serving.
