In warmer weather I love to make salads for meals and as I’m a bit of a pasta fan, I whipped up a pasta salad the other day with only a few simple, on-hand ingredients and it was really satisfying in that healthy, yet hearty pasta way; I loved the crunch of the raw vegies and walnuts in this. I’ve labelled this dish vegan because you don’t necessarily need the feta cheese (although it adds a pleasing saltiness) but for vegan folks, you could try nutritional yeast.
I find pasta salads are better if you cook the pasta close to the time you make the salad as it can be a bit dry if you cook it a while before. You could also throw in whatever crunchy vegies you have, such as radish or maybe even some diced avocado for creaminess.
*edit* as my friend Elisabeth suggested, add a good squeeze of lemon as well!