Pesto Pasta Salad

This is the most fabulous 4-ingredient pasta salad ever. Garlicky pesto and sweet peas team up with mild mozzarella and al dente pasta for a super-quick and super-tasty pasta salad. Leave as-is for a meatless meal or side or add chunks of pre-cooked chicken for a meal in a bowl. Change the peas for green beans if you don't have fans of peas in your home.

Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 4 servings, or 6 as a side

8 ounces uncooked pasta such as cavatappi (in photo)
8 ounces mozzarella cheese cut into 1/2-inch dice
8 ounces prepared pesto sauce (bottled or homemade are both fine)
1 cup cooked and drained peas

1. Cook pasta according to package directions until al dente. Drain and rinse under cold water until cool. Drain again.
2. Toss pasta with mozzarella cubes, pesto and peas until well coated and serve immediately or refrigerate, covered, up to 4 hours. If refrigerated longer, you may need more pesto sauce to make up for any soaked up by the cheese and pasta.