Easy Pesto Pasta Salad

Easy Pesto Pasta Salad

• 500g pasta spirals
• 1 cup frozen peas
• ½ cup lite mayonnaise
• 1 x 135g Lisa’s Pesto Dip - Basil Cashew & Parmesan
• 1 Tbsp lemon juice
• 200g cherry tomatoes, halved
• 1 spring onion, finely sliced
• Zest of 1 lemon
• Fresh basil leaves, to garnish

1. Cook pasta in a large pot according to packet instructions until al dente. Add the frozen peas for the last minute of the cook time to heat through. Drain and set aside while you prep the dressing.
2. In a large bowl whisk together the mayo, Pesto Dip and lemon juice until combined. Add the cooked pasta and peas then stir to coat in the dressing.
3. Add the tomatoes, spring onion and lemon zest then mix again. Pour into a serving dish and garnish with fresh basil leaves.
4. Serve while warm or store in the fridge until ready to serve.

Tasty additions or swaps include: feta, cucumber, boiled eggs, sun-dried tomatoes, olives, capsicum, corn, red onion or green beans.