Want to level up your salad game? This vibrant, versatile penne pasta dish can be served as an appetiser, side or even main.
Ingredients
- 300 g penne pasta
- 250 g mixed cherry tomatoes; halved or quartered
- 2 shallots; finely chopped
- 4 tbsp olive oil
- 50 g rocket
- 30 g basil leaves
- 50 g parmesan
- salt
- freshly ground black pepper
Method
Step 1.
Cook the pasta in a large saucepan of boiling salted water according to the packet instructions, or until al dente.
Step 2.
Drain the pasta, then plunge it into a large bowl of iced water to stop it cooking any further. When the pasta is completely cool, drain it well and transfer to a salad bowl.
Step 3.
Add the cherry tomatoes, chopped shallots, olive oil and plenty of salt and pepper. Toss well, then add the rocket and basil and toss again.
Step 4.
Divide between four bowls, then use a vegetable peeler to shave over the parmesan. Sprinkle with a little more black pepper and serve or pack into a lunch box.
Serves 4.
