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1
Bring 2 1/2 quarts of unsalted water to a boil.
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2
Cook the pasta until form to tender, about 10 - 12 minutes.
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3
Drain into colander; rinse under cold water.
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4
Meanwhile, cut the cheese into 1/4 inch cubes and place into 3 qt or larger serving bowl.
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5
Cut celery into bite size pieces.
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6
Add to the bowl.
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7
Cut the cherry tomatoes in half; add to bowl.
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8
Rinse the peas under cool water.
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9
Drain and add to bowl.
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10
Chop basil and add to bowl.
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11
Shake the colander to remove as much water as possible from pasta.
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12
Add pasta to bowl.
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13
Add olive oil, mayonnaise and lemon juice.
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14
Sprinkle garlic powder, salt and pepper evenly over the bowl.
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15
Stir gently to mix well.
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16
Serve at room temperature, or refrigerate until ready to serve.
