Vibrant pasta salad with aromatic basil pesto, sweet peas, and cherry tomatoes. Ideal for picnics and potlucks.
# What You Need:
→ Pasta
01 - 10.5 oz short pasta such as penne, fusilli, or farfalle
→ Vegetables
02 - 1 cup frozen peas
03 - 1 1/3 cups cherry tomatoes, halved
→ Pesto
04 - 4 tablespoons basil pesto, store-bought or homemade
→ Dairy
05 - 1/2 cup grated Parmesan cheese, optional
→ Seasoning and Oil
06 - 2 tablespoons extra-virgin olive oil
07 - Salt and freshly ground black pepper to taste
→ Garnish
08 - Fresh basil leaves, optional
# Directions:
01 - Bring a large pot of salted water to a boil.
02 - Cook the pasta according to package instructions until al dente.
03 - Add the frozen peas to the pot during the final 2 minutes of pasta cooking time.
04 - Drain the pasta and peas in a colander, rinse under cold running water to cool completely, then drain thoroughly.
05 - Transfer the cooled pasta and peas to a large mixing bowl and combine with the halved cherry tomatoes.
06 - Add the pesto and extra-virgin olive oil, then toss gently to coat all ingredients evenly.
07 - Season the salad with salt and freshly ground black pepper to your taste preference.
08 - If desired, add the grated Parmesan cheese and toss again to distribute evenly.
09 - Garnish with fresh basil leaves immediately before serving.
