Pasta salad with green vegetables

Cook the pasta al dente according to the instructions on the package.

In the meantime, heat a skillet without oil or butter and toast the pine nuts for 2 minutes. Allow to cool on a plate.

Cut the bell pepper into pieces. Halve the cucumber in the length and remove the seed lists with a teaspoon. Cut the flesh into slices.

Put the garden peas in a colander and rinse under cold running water. Cut the salami into cubes and put the vegetables in a large bowl.

Grate the green skin of the lime and squeeze out the fruit. Drain the pasta and scoop through the vegetables.

Cut the mint leaves into strips. Add the mint, oil, lime zest and juice, scoop and season with pepper.

Divide the mozzarella over it and sprinkle with the pine nuts. Serve the salad lukewarm or at room temperature.