Pesto Pasta Salad

I served this salad Thursday for a little family get together. This salad is a bit different than other pasta salads I've made, but it's good. I've made it before with basil pesto, and with the addition of spinach with equally pleasing results (meaning everyone liked it).

Pesto Pasta Salad

1 lb. box of spiral pasta

3 oz Sun Dried Tomato Pesto

8 oz Tuscan House Italian dressing

1 C. frozen peas, thawed

12 oz cherry tomatoes, halved (or two roma tomatoes diced.)

½—1 C. Sliced almonds

1 small zucchini, quartered lengthwise and then sliced

Goat cheese—optional

Two shakes of Cayenne pepper

Cook pasta according to package directions. Drain. Mix the pesto sauce, Cayenne pepper, and Italian dressing in large bowl, then combine the rest of the ingredients. Chill and serve. [In this recipe, I also added two sweet mini-peppers.]