Prepare Your Ingredients: Start by prepping all your fresh ingredients for the Spring Pasta Salad. Halve the cherry tomatoes, slice the spring onion, zest the lemon, and chop a handful of fresh basil. Arrange them neatly so they’re ready to mix into your salad later.

Cook the Pasta: In a large pot, bring salted water to a rolling boil—this should take about 5-7 minutes. Once boiling, add 1 lb of your chosen pasta and cook until al dente, typically around 9-11 minutes.

Add the Peas: One minute before the pasta is done cooking, add 1.5 cups of peas to the boiling water. After the time is up, drain the mixture in a colander.

Cool the Pasta and Peas: Optionally rinse the drained pasta and peas under cold water. This step cools them down quickly, ensuring they won’t wilt your fresh veggies when mixed.

Whisk the Dressing: In a medium bowl, combine 1/2 cup of mayonnaise, 5 oz of pesto, and 1.5 tbsp of lemon juice. Blend everything together until it’s smooth and creamy.

Combine Pasta and Dressing: In a large mixing bowl, gently fold the cooled pasta and peas with the prepared dressing, ensuring everything is evenly coated.

Mix in the Vegetables: Next, add the halved tomatoes, sliced spring onions, a sprinkle of red pepper flakes, and the lemon zest to the pasta mixture. Toss gently to combine.

Serve and Garnish: Transfer the beautifully mixed Spring Pasta Salad into a serving dish and garnish it with fresh basil on top. Serve immediately or let it chill in the refrigerator for a few hours.