Spaghetti Salad With Tomatoes, Feta And Pesto Sauce (Can Be Gf)

• 250 g spaghetti (~1/2 lb, I used corn spaghetti so it was gluten-free)
• 1/3 cup peas, frozen
• 10 cherry tomatoes, quartered
• 100 g feta cheese
• 2 teaspoons pesto sauce
• 1 tablespoon fresh rosemary, minced
• 1/8 teaspoon granulated garlic
• 1/2 tablespoon fresh chives, minced
• 1 teaspoon oil (optional)
• fresh ground black pepper

1. Cook spaghetti in salted water according to package directions. Ordinary spaghetti should take around 8-12 minutes.
2. 2 minutes before end of cooking time add in the frozen peas.
3. Drain and add to a big bowl.
4. Stir in pesto sauce and oil if using. Sprinkle with herbs, garlic, pepper to taste. Toss to coat.
5. Now add in the cherry tomatoes and feta cheese. Mix.
6. Keep chilled til serving or eat right away.
7. Variation:
8. Sautee one large onion (chopped) in a little oil while cooking the pasta. Add to the salad with remaining ingredients.

peas, tomatoes, feta cheese, pesto sauce, fresh rosemary, garlic, fresh chives, oil, fresh ground black pepper

Taken from www.food.com/recipe/spaghetti-salad-with-tomatoes-feta-and-pesto-sauce-can-be-gf-421575 (may not work)