Farfalle Salad

Preparation 1. Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve. 2. Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water. 3. Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. Let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary. Per serving: 380 calories, 51g carbohydrates, 12g protein, 14g fat, 5mg cholesterol Nutritional analysis provided by Parade

Preparation 1. Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve. 2. Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water. 3. Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. Let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary. Per serving: 380 calories, 51g carbohydrates, 12g protein, 14g fat, 5mg cholesterol Nutritional analysis provided by Parade