1/2 lb. dried small pasta shells
1 tbsp. white wine vinegar
1 tbsp. vegetable oil
1 c. pitted black olives, cut into rings
1 pt. cherry tomatoes, quartered lengthwise
1 sm. green pepper, chopped fine
1/2 c. thinly sliced celery
1/2 c. thinly sliced scallions
1/3 c. shredded fresh basil leaves, or to taste
2/3 c. mayonnaise
1 tbsp. fresh lemon juice, or to taste

Cook shells in boiling salted water 12-14 minutes; drain. Toss with vinegar and oil. Add vegetables. Whisk together mayonnaise and lemon juice, 2 tablespoons water. Toss together with pasta, vegetable mixture. Season with salt and pepper to lemon pepper to taste. May be made up a day ahead and kept chilled. Serves 6.