Sun-Kissed Mediterranean Salad

Ingredients: (Makes 4)

Cherry Tomato 250g or 8.8oz
Pasta 250g or 8.8oz
Red Pepper 2, medium
Sweetcorn 1 tin
Chickpeas 1 tin
Red Onion 1 small
Red Pesto 40g or 1.4oz
Sundried Tomato 6
Rocket 1 cup

Instructions:

Bring a large pot of salted water to a boil. Add the pasta and cook according to
the package instructions until al dente. Drain and rinse with cold water to stop the
cooking process, then set aside.

Heat a non-stick pan over medium-high heat and add the rinsed and drained
sweetcorn. Cook for 5-7 minutes, stirring occasionally, until the corn becomes
golden and slightly charred. Remove from the heat and set aside.

In a large mixing bowl, combine the cooked and cooled pasta, chickpeas, rocket,
halved cherry tomatoes, charred sweetcorn, diced red onion, diced red peppers,
and chopped sun-dried tomatoes.

Spoon in the red pesto and toss everything together until all the ingredients are
evenly coated. Season with salt and pepper to taste. Enjoy immediately as a cold
salad, or store in an airtight container in the fridge for up to 3 days. You can also
lightly heat it if preferred.

Nutrition Facts: