I took spaghetti that was left over from the day before. If you don`t have that, cook a corresponding amount of spaghetti al dente. Either break these into pieces before cooking or cut into short pieces after cooking.
Wash the zucchini and cut into approx. 5 mm cubes. Wash the peppers, remove the partitions and also cut into 5 mm cubes. Lightly fry both in a little oil.
Halve the olives and cut the sheep`s cheese, zucchini and peppers into cubes.
Put all the previous ingredients in a bowl, stir in the pesto and lemon juice. If you don`t like it so sour, you should only take 1 tablespoon lemon juice.
Finally, season the salad with salt and pepper to taste.