Farfalle Salad

• 1 yellow bell pepper, stemmed, cored, and diced (1/4 inch)
• 1 red bell pepper, stemmed, cored, and diced (1/4 inch)
• 1 medium red onion, diced (1/4 inch)
• 1 cup frozen peas, thawed and cooked in boiling water for 3 minutes
• 3 scallions, thinly sliced
• 1/2 cup pitted black olives (chopped)
• 1 tablespoon olive oil
• 1 lb farfalle pasta
• 1 cup pesto sauce (prepared)
• 1/4 cup parmesan cheese (freshly grated)

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. (When adding the pesto and hot water to the pasta, taste to get a good balance of flavor and texture.).
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.

yellow bell pepper, red bell pepper, red onion, frozen peas, scallions, black olives, olive oil, pasta, pesto sauce, parmesan cheese

Taken from www.food.com/recipe/farfalle-salad-381846 (may not work)