Cook the Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente, about 8 minutes. Drain and rinse under cold water to stop cooking, then cool completely.

Blanch the Snap Peas: Boil a small pot of salted water. Add snap peas and blanch for 1-2 minutes until bright green and tender-crisp. Plunge into ice water to halt cooking, then drain well.

Prep the Vegetables: Thinly slice radishes, halve cherry tomatoes, tear basil, and grate Parmesan cheese.

Combine the Ingredients: In a large mixing bowl, combine the cooled pasta, blanched snap peas, sliced radishes, halved cherry tomatoes, and torn basil leaves. Stir gently.

Dress the Salad: Drizzle with pesto, lemon juice, and olive oil. Toss gently to coat and finish by incorporating grated Parmesan cheese.

Chill Before Serving: Cover the bowl or transfer to an airtight container. Refrigerate for at least 1 hour before serving.