Rice Pasta Salad

Rice Pasta Salad

What You'll Need

4 cups rice pasta
3/4 - 1 cup basil pesto or arugula pesto
2 tbsp green olives, pitted and chopped
1/4 cup pine nuts
12 oz cherry tomatoes, halved
1 cup fresh or frozen and defrosted peas
1 tbsp olive oil
Handful of fresh parsley, chopped
Salt and pepper

Preparation:

Cook the rice pasta according to package instructions. Drain and arrange in a large serving bowl. Add the olives, pine nuts and pesto and gently toss. Then add the cherry tomatoes, peas, parsley and olive oil. Season with salt and pepper and toss.