Summer Pasta Salad

16 oz. pasta - Cook in salt & oil. Drain & sprinkle with olive oil.

1 1/2 C frozen green peas (Don't cook)

6 green onions - chopped

1 red bell pepper - chopped

1 yellow bell pepper - chopped

2 - 3 tsp. pesto (basil in olive oil)

1 turkey breast - diced (vacuum packed)

Salt & pepper to taste

Cook pasta & begin to chill. Can be done the day before. Add peas, onions, peppers & turkey & toss. Then mix in pesto & salt & pepper. Can drizzle with olive oil if pasta dries out.

From the kitchen of Suzanne Eskrigge