Project Description


– 12 ounces Pasta, whole grain, whole wheat, or gluten-free such as quinoa and brown rice.  Any shortcut pasta will do (macaroni, bow tie, penne, rotini, etc.)
– 1/4 cup EVOO (Extra Virgin Olive Oil)
– 1/2 cup mayo (I prefer light mayo made with EVOO or Veganase)
– 1 garlic clove, minced or grated
– 3 tbsp. sundried tomatoes packed in oil, chopped
– 1/2 cup frozen English peas, defrosted
– 1 minced shallot or 1/2 minced small red onion
– 1/2 lemon, juiced
– 1/4 cup white balsamic vinegar (can use red or white wine vinegar instead)
– 1/3 cup feta cheese (omit if dairy free and it’s still delish!)
– Salt and pepper to taste
– Chopped fresh basil and chives


Cook the pasta in salted boiling water according to the package instructions and then drain.   Combine all other ingredients (except the peas, basil and chives) in a bowl and whisk thoroughly to combine.  Add the pasta and stir to combine.  Add the peas and stir to combine.  Add the basil and chives just before serving.  This is a great side dish, especially in the summer with all of the fresh basil available!