Cook the pasta and drain it al dente then rinse it under cold water, drain it again and toss it into a bowl with 2 tbsp of oil. Blanch the tomatoes in boiling water, peel, deseed and drain them then dice the pulp. Sieve them for 15 minutes.In the meantime put the egg in a bowl with the milk, the parmesan, a pinch of salt and pepper and lightly whisk with a fork. Then heat 2 tbsp of oil in a pan pour the egg mix and stir it with a wooden spoon until it thickens, tip the omelette over to cook it both sides then dice it.Trim and rinse the carrot then dice it, clean the pepper and slice it into strips. Then clean the leek and finely slice it into rings. Separately steam the peas and the carrots. Put a dash of vinegar in a bowl with salt and pepper than mix until the salt has melted. Add the oil and blend the sauce. Place the carrot and the peas in a bowl, add the pepper and the tomato then cover with the sauce.Mix the pasta with the vegetable sauce, the diced omelette and mix delicately. Serve the pasta salad.