Pasta salad with wild pink salmon

Bring water to a boil in a large pan and cook the farfalle for 5 minutes.

Add the garden peas with carrots, bring the whole to the boil while stirring. Cook for another 6 minutes.

Pour the pasta with garden peas and carrots into a colander and rinse them under cold running water. Let it drain well.

Remove the pink salmon from the can, collect the moisture. Mix the salmon with the pesto dressing.

Cut the zucchini into strips and halve the to.

In a bowl, combine the zucchini, cherry tomatoes and the dressing with pasta with peas and carrots and season with salt and pepper.