2 teacups pasta, previously boiled and cold
125 g black olives
2 eggs, boiled
1/2 red pepper
5 mushrooms
240 g peas, previously cooked
1 onion
1 carrot
2 tablespoons lemon juice
mayonnaise sauce
lettuce

Mix the pasta with the thinly sliced mushrooms, the peas, the grated carrot and the grated onion. Pour into a salad bowl over the lettuce leaves. Add some lemon juice to the mayonnaise and pour on the salad. Garnish with the sliced eggs, thin slices of red pepper and olives.