This Creamy Pesto Pasta is full of tomatoes, artichokes, peas, and topped with a creamy pesto sauce! It's sure to be a BBQ favorite!
Cook pasta el dente according to directions, drain and set aside in a large bowl.
In a small bowl mix pesto sauce and mayonnaise together and set aside.
IN a large bowl or the same stock pot you used to cook the pasta, add pasta, peas, artichokes, and tomatoes. Pour pesto mixture over the top and toss to mix and coat evenly.
Allow the salad to cool in the refrigerator for at least 20 minutes before serving, up to overnight.
Garnish with additional cheese and fresh basil if desired. Serve and enjoy!