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Farfalle Salad

['1 each yellow and red bell pepper, stemmed, cored, and diced (1/4 inch)', '1 medium-sized red onion, diced (1/4 inch)', '1 cup frozen peas, thawed and cooked in boiling water for 3 minutes', '3 scallions, thinly sliced', '1/2 cup chopped pitted black olives', '1 tablespoon olive oil', '1 pound farfalle pasta', '1 cup prepared pesto', '1/4 cup freshly grated Parmesan cheese']

1. Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve.
2. Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water.
3. Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. Let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary.

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