Pasta salad for a big crowd

• 500 g pasta, such as fusilli
• 1 jar of vegetarian pesto
• 500 g cherry tomatoes
• 1 cucumber
• 1 jar of black olives
• olive oil and salt Staple

Method

1. Cook the pasta in salted water until al dente and drain.
2. Toss with a little olive oil and leave to cool.
3. Halve the tomatoes, dice the cucumber and drain the olives.
4. Mix everything with the pesto and season to taste.