1 1/4 c. frozen peas
1 1/4 c. fresh or frozen corn kernels
1 can chick peas; rinsed and drained
3 c. medium pasta shells; about, cooked, drained and rinsed
1/4 c. minced green onions
1/2 lb. ripe tomatoes, diced into 1/2-inch pieces
2 tbsp. chopped fresh basil leaves (or 2 tsp.) dried

Add peas and corn to a medium saucepan of enough boiling water to cover them generously and cook uncovered over medium-high heat until vegetables are just tender, about 5 minutes. Drain well. (Alternately, put them in the microwave for a few minutes and drain.)

Combine corn, peas, pasta, chick peas, green onions, tomatoes and basil in a large bowl and toss lightly.

Dressing:

2 tbsp. strained fresh lemon juice
4 tbsp. extra-virgin olive oil
salt and freshly ground pepper to taste
1 cup pitted black olives, halved (optional)

In a small bowl whisk lemon juice with the oil, salt and pepper. Add to salad and toss until ingredients are coated. Add olives. Taste and adjust seasoning.

Serve warm or at room temperature.

Yield: 3-4 as a main dish, or 6-8 as a side dish.