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

1. 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.)

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

3. 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.

4. Serve warm or at room temperature.

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