makes 6-8 servings
3 cups small pasta (I used radiatore)
2-3 teaspoon extra-virgin olive oil
1 heaping cup frozen peas, thawed (or you could use fresh, blanched)
1 pint grape tomatoes, quartered or halved
1/2 cup fresh mozzarella balls (I used perlini, which are slightly larger than pea-sized)
3-4 tablespoons pesto (fresh or purchased)
1. Cook the pasta according to the manufacturer's instructions in salted water. Strain and pour into a large bowl. Toss with 2-3 teaspoons of extra-virgin olive oil and let cool.
2. Add the peas, quartered tomatoes, and mozzarella to the pasta. Stir gently to combine. Stir in the pesto to evenly coat the pasta and other ingredients.
3. Chill in the fridge until ready to serve.