Pasta salad with cherry tomatoes

Boil the penne in a pan with plenty of boiling water with salt in 10-12 minutes until al dente. Meanwhile, put the peas in a sieve and pour boiling water over it. Let the peas drain and thaw.

Finely chop the parsley, cut the spring onion into thin rings and halve the cherry tomatoes and black olives.

Beat in a large bowl the orange juice with olive oil, oregano, parsley and spring onion to a dressing. Put the to, peas and olives through. Allow the pasta to drain briefly in a colander and scoop the pasta through the tomato mixture. Leave it for 10 minutes.

Divide the young leaf lettuce over deep plates and scoop the pasta salad.