WARM PASTA SALAD

To make the dressing, put the vinegar, oil, sugar and mustard together in a jug. Season to taste with salt and pepper and stir in the basil.

Take a big saucepan of lightly salted water to the boil. Add the pasta, bring back to the boil and cook for 10-12 minutes, until the pasta is tender but still firm enough to the bite. Drain and transfer to a serving bowl. Add the dressing and toss well.

Add the sun-dried tomatoes, spring onions, rocket and cucumber, season to taste with salt and pepper and toss. Serve warm.

SERVES 4

225 g/8 oz dried farfalle or other
pasta shapes
6 pieces of sun-dried tomato in
oil, drained and chopped
4 spring onions, chopped
55 g/2 oz rocket leaves
1/2 cucumber, deseeded and diced
salt and pepper

dressing

4 tbsp olive oil
1 tbsp white wine vinegar
1/2 tsp caster sugar
1 tsp Dijon mustard
4 fresh basil leaves,
finely shredded
salt and pepper
dressing