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Ingredients:
- Dried Farfalle Pasta – 225 gms (any other pasta will also do)
- Sun-dried Tomato in Oil – 6, drained and chopped
- Spring Onions – 4, chopped
- Rocket Leaves – 55 gms, shredded
- Cucumber – 1/2, deseeded and diced
- Salt and Pepper
For the Dressing:
- Olive Oil – 4 tblsp
- White Wine Vinegar – 1 tblsp
- Caster Sugar – 1/2 tsp
- Dijon Mustard – 1 tsp
- Salt and Pepper
- Fresh Basil Leaves – 4, finely shredded
Method:
- To make the dressing whisk the olive oil, vinegar, sugar and mustard together in a jug.
- Season to taste with salt and pepper and stir in the basil.
- Bring a large, heavy-based saucepan of lightly salted water to the boil.
- Add the pasta, return to the boil and cook for 8 to 10 minutes or until tender but still firm to the bite.
- Drain and transfer to a salad bowl.
- Add the dressing and toss well.
- Add the tomatoes, spring onions, rocket leaves and cucumber.
- Season to taste with salt and pepper.
- Toss and Serve warm.