1poundDeLallo short pasta noodlesuch as penne, sprialli, or fusilli
1red bell pepper, cored and diced
1green bell pepper, cored and diced
16.35 ozjar DeLallo traditional basil pesto sauce
1/4cupDeLallo extra virgin olive oil
1teaspoonfreshly ground black pepper
1/4cup freshly grated Parmesan cheese
Cook the pasta in salted water according to package directions minus 2 minutes. Before draining, add the frozen peas to the hot water for 1 minute. Dump the pasta and peas into a colander, rinse lightly with cool water, and set aside to cool.
Add the pasta and peas to a large bowl with the bell peppers. In a small bowl, mix the basil pesto sauce and olive oil to combine. Pour over the pasta and season with the kosher salt and black pepper. Toss to coat, adding more olive oil if the sauce is too thick. Sprinkle with Parmesan cheese and serve.
The pesto pasta salad can be made a day ahead of serving and will last in the refrigerator for 3-4 days.