1lb.curly-shaped pasta(such as fusilli or gemelli)
1lb.cherry tomatoes, halved
1cupfrozen/thawed green peas
1/2cupfinely chopped red onion
1/2cupfinely chopped celery
13 to 4 oz. cansliced black olives
3Tbsp.finely chopped fresh chives
3Tbsp.chopped fresh dill
1/3cupmayonnaise (sub sour cream or whole-milk Greek yogurt)
1/2cupextra-virgin olive oil
1Tbsp.lemon zest, plus 3 Tbsp. fresh lemon juice
Cook pasta in a large pot of salted water until al dente. Drain and rinse under cold water. Transfer to a large bowl.
While the pasta cooks, prepare the dressing by combining mayonnaise, olive oil, lemon zest and juice, salt, pepper, and garlic powder in a small bowl. Stir with a whisk until smooth.
To the bowl with pasta, add remaining pasta salad ingredients: tomatoes, green peas, red onion, celery, olives, chives, and dill. Pour dressing overtop and toss to combine. Serve immediately or cover and refrigerate until later use.
MAKE AHEAD: This pasta salad can be made up to 3 days in advance, however will need to be dressed twice. (The noodles will soak up some of the dressing after being refrigerated.) Prepare another HALF batch of dressing to mix in right before serving. SERVING SUGGESTIONS: This pasta salad goes well with just about anything! For example, anything hot off the grill, like burgers, BBQ chicken, hot dogs, or veggie burgers. Additionally, it's a great match for panini's (or any homemade sandwich), baked fish, pulled pork sandwiches, or shrimp kebobs.