Cook peas according to package directions; drain. Combine peas, rice, and pimiento in a medium mixing bowl; stir well.
Combine oil, vinegar, salt, sugar, and basil, stirring well. Pour over rice mixture, gently tossing to combine. Drain salad; cover and refrigerate several hours before serving. Serve on lettuce leaves, if desired.
Oxmoor House Homestyle Recipes
