Pantry Pasta Salad

I didn't have much in the fridge tonight so I had to get creative with dinner. I whipped up this pasta salad in about 20 minutes and had some....but it will be even better for tomorrow's lunch after all of the flavors have marinated. 

Pantry Pasta Salad
8 oz (1/2 box) spiral pasta
1 can red kidney beans (rinsed well and drained)
1 1/2 C frozen peas
10 cubes frozen basil (Dorot*), or a bunch of fresh basil chopped finely
2 lemons juiced
1/2 cup olive oil
coarse black pepper
salt to taste

1. Prepare pasta in boiling salted water to al dente. Drain and rinse pasta. 
2. Add all other ingredients and put on low heat to incorporate all of the flavors.
3. Eat as is or refrigerate for several hours,

*Dorot ( makes frozen cubes of herbs and garlic and sauces. They are super convenient to have on hand (and label those that are vegan) and will save you from lots of chopping when you're in a hurry. I can always find these at my local Trader Joes.
Delightfully herby