Method

1. Pour a kettle full of boiling water into a pot , cover with the lid and bring back to a quick boil. Add in the salt, oil and noodles and once they are boiling steadily uncovered, time the cooking for 5-8 minutes.
2. Tip the cooked pasta into a colander, shaking well to thoroughly drain off the water.
3. Transfer into a large bowl, and toss in the pesto to evenly coat the noodles. Refrigerate this while you continue preparing the vegetables.
4. Toss all the ingredients together, using just enough dressing to moisten the salad to the desired amount. Return to the fridge until ready to serve.  Grind black pepper onto each portion after serving up,