|225g / 8oz dried farfalle or other pasta shapes
6 pieces of sun-dried tomato in oil, drained and chopped
4 spring onions, chopped
55g / 2 oz rocket, shredded
1 1/2 cucumber, deseeded and diced
2 tbsp freshly grated Parmesan cheese
salt and pepper
4 tbsp olive oil
11/2 tsp caster sugar
1 tbsp white wine vinegar
1 tsp Dijon mustard
4 fresh basil leaves, finely shredded
To make the dressing, whisk the olive oil, sugar, vinegar 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 lightIy salted water to the boil. Add the pasta, return
to the boil and cook for 8-10 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 chopped sun-dried tomatoes, spring onions, rocket and cucumber, season to taste with
salt and pepper and toss. Sprinkle with the Parmesan cheese and serve warm.