Light, colorful and refreshing pasta salad for spring or summer season.
- Pound of pasta (500 grams) cooked and cooled
- ½ cup Black olives without the stones
- 2 small cucumbers
- 2 cups cherry tomatoes
- 2 yellow / orange pepper
- ½ cup walnuts
- 4 tablespoon olive oil
- Juice of half a lemon
- Salt and pepper by your taste
Cut all of the vegetables into bite sized pieces.
In a serving bowl, mix all dressing ingredients.
Add the cut vegetables and pasta.
Dig in and happy spring!