Pasta Salad with Rocket and Tomato Dressing

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

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Ingredients

4	each	tomatoes	ripe, peeled
2	each	garlic cloves
2	ounces	rock salt	chopped coarsely
1	tablespoon	olive oil
8	ounces	pasta, penne
1	x	salt	ground
1	x	black pepper

Directions

1. Place the tomatoes, garlic and rocket leaves in a bowl. Add the olive oil and season well with the salt and pepper.

Cover and refrigerate for at least 2 hours.

2. Cook the pasta in plenty of lightly salted boiling water for 8 -1 0 minutes until al dente.

Rinse well with cold water and drain thoroughly.

Toss the pasta with the chilled tomato mixture and serve.

Cook's notes: Serve this salad warm - simply toss the hot, drained pasta into the chilled tomato sauce.

If they are available, plum tomatoes taste delicious in this recipe.

Preparation and cooking time: 20 minutes + 2 hours chilling Calories per serving: 240 Freezing not recommended You don't have to travel to Italy to enjoy wild rughetta, a spiky green-leaved plant with a strong peppery flavour.

Most supermarkets now sell rocket, a slightly milder cultivated variety.

If you can't find it, use spinach or a mixture of lamb's lettuce and watercress.

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Member Review

Fish Cakes with Horseradish-Sour Cream Sauce

I just loved this recipe! I just addedan extra tsp of horseradish and only used 1 1/4 tsp of orange peel.

Reviewed by patty8107