A simple, easy and delicious pasta salad, perfect for a long weekend lunch. Comes together in 20 minutes with minimal fuss and maximum reward.

The DIY kit includes:
500g Trofie Pasta
Roza's Traditional Basil Pesto

A-Grade Parmigianno Reggiano
Grampians Olive Oil 100mL
Micro Herbs
Murray River Pink Salt
Lemon 

Instructions:
Cook the pasta for 12-14 minutes in boiling, salted water. Drain and transfer to a large mixing bow. Toss with olive oil and the juice of half the lemon, sprinkle with pink salt, then allow to cool completely. Once cool, add the whole jar of pesto and toss until well coated. Season with freshly cracked pepper. Transfer to a serving dish and garnish with micro herbs. 

Serves 12-15 as a side salad. 
NB: The photo shows a double serving, prepared for a group of 30+.