Start with bringing a large pot of salted water to a rolling boil. Add a pound of your choice of short pasta to the pot. Cook it according to package directions, or until the pasta is al dente. This usually takes about 8 to 10 minutes.

While the pasta is cooking, let’s whip up that zesty dressing. In a medium bowl, combine 1 tablespoon of freshly squeezed lemon juice, ½ cup of creamy mayonnaise, ½ cup of your basil-infused pesto, and 1 tablespoon of grated Parmesan cheese. Whisk the ingredients together until smooth. This tangy dressing will elevate your entire dish!

Once cooked, drain your pasta but don’t forget to rinse it with cold water. This step helps to halt the cooking process and cools down the pasta, keeping it from becoming mushy. Let it drain completely.

In a large mixing bowl, add your cooled pasta. Toss in 1 cup of sweet green peas, 18 thinly sliced sun-dried tomatoes, and ¼ cup of toasted pine nuts. Toss lightly until well-combined. Each ingredient brings its own flavor and texture.

Now, pour your homemade dressing over the pasta and vegetables. Use a spatula to gently fold the dressing into the salad until everything is evenly coated. This is where the magic happens.

Don’t forget to sprinkle a pinch of sea salt for good measure. Mix again and taste. Adjust the seasoning if needed. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully. Serve chilled or at room temperature.