Pesto Pasta Salad

Matt and Karina invited us for dinner on Sunday of Labor Day weekend. When I asked what we could bring, he said he was grilling up steak and veggies and we could bring anything else. We decided to bring wine, a pie, tomato/mozzarella, and a pasta salad. Basically, we wanted everything to scream summer on the season’s last weekend. And what’s a more summertime side dish than pasta salad?!

When deciding what to toss in the pasta, I basically just grabbed random green stuff and hoped it would work. It did.

First, boil your pasta. When you have about 30 seconds to a minute left, add frozen peas to the water. Finish the last moment of cooking, drain, and toss with store-bought pesto, baby arugula, lemon zest, crushed red pepper, shredded Parmesan, and salt/pepper.

This pasta travels really well and costs nearly nothing to make. All the ingredients cost a total of $15 but stretched for at least two 4-person meals. Also, on round two, Albert and I tried it warmed up and thought it was great that way. You’d be just as happy eating this for supper, straight off the stove, as you would chilling it and taking it to the park for a picnic.