Cook pasta as directed package. Drain, rinse and cool to room temperature.

Halve cherry tomatoes and olives. Add to a large bowl.

Dice pepper, peel tangerines and cut each wedge in half, and grate carrots. Add all to the bowl.

In a small bowl, whisk together the oil and vinegar. Pour over salad.

Add pasta and almonds, mix together. Season with salt and pepper if desired.

Serve immediately or store covered in the refrigerator for later.