Salad with pasta and pickled capsicum

Ingredients
100 g pickled capsicum, sliced
160 g Riso Scotti Rice Fusilli
50 g black olives, without seeds, cut into round pieces
1 handful of fresh basil leaves, finely chopped
1 handful of fresh parsley leaves, finely chopped
1 clove of garlic, finely chopped (optional)
Salt
Black pepper, freshly ground
2 tablespoons of pesto sauce
2 teaspoons of lemon juice
2 tablespoons of extra virgin olive oil
A few fresh basil leaves, for serving

Instructions
Boil the pasta according to the instructions written on the pack, in lots of salted water. Drain them well and transfer in a preheated bowl.
While the pasta is still cooking, prepare the sauce, mixing the pesto with lemon juice, salt and pepper. Add the oil, step by step, stirring continuously, until you have obtained a solid paste.
Mix the pasta with the pickled capsicum, olives and sauce, add the chopped greens and the garlic and stir well. Season with salt and pepper and then serve.

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