Summer Pasta Salad - cooking recipe

Ingredients

6 ounces dry pasta (cooked)
5 sweet gherkins (sliced thin, not the midgets)
15 green olives (sliced)
15 black olives (sliced, not Greek olives)
1 tablespoon finely chopped green pepper
1/2 small carrot, finely chopped
1/2 English cucumber (diced)
1 teaspoon mustard
1/8 cup pickle juice
2/3 cup mayonnaise
salt and pepper

Preparation

Cook pasta and drain well.
While cooking chop up everything and put in a bowl; add the mustard and pickle juice to this and mix.
Add the pasta; then the mayonnaise.
Refrigerate at least 4 hours to blend.