Mediterranean Pasta Salad

Serves 8, Prep and Cook 25 mins

500g box casarecce pasta

180g tub semi-dried tomatoes

2 tblsps lemon juice

1 tblsp white wine vinegar

2 x 180g tubs marinated

artichokes, drained, halved

¾ cup drained roasted red

capsicum strips

¾ cup drained, pitted

kalamata olives

60g bag baby rocket leaves,

coarsely chopped

1 cup fresh basil leaves

¾ cup grated parmesan

4 green spring onions, thinly sliced

¹⁄³ cup pine nuts, toasted

1 Cook pasta in a stockpot of boiling, salted water until tender. Drain. Rinse under cold water. Drain well.

2 Meanwhile, drain tomatoes, reserving ¼ cup of the oil in a small jug.

3 To make dressing, add juice and vinegar to reserved oil. Season with salt and pepper. Whisk well.

4 Combine pasta with tomatoes, artichokes, capsicum and olives in a large bowl.

5 Just before serving, add rocket, basil, parmesan, onions, pine nuts and dressing. Toss well.