Two of Four Salads for the Fourth

So far, for the lovely Fourth of July weekend we have:
Basil Pesto Pasta Salad with Peas. Using some vegan (no cheese) pesto from the natural food store, I added our own fresh grated Parmesan and a bit of the boiling water used to prepare 1/2 lb. of spiral pasta. During the last minute of the pasta cooking 1/2 cup of frozen peas were added to the pot, both were drained together and added to the pesto in a large bowl. Pretty darn good.

Fruit Salad. Cut up California cantaloupe and Hawaiian pineapple.