500g box casarecce pasta
180g tub semi-dried tomatoes, marinated in Mediterranean herbs
2 tablespoons lemon juice
1 tablespoon white wine vinegar
2 x 180g tubs marinated artichokes, drained, halved
¾ cup drained roasted red capsicum strips
¾ cup pitted, drained kalamata olives
60g bag baby rocket leaves, coarsely chopped
1 cup fresh basil leaves (25g)
¾ cup grated parmesan
4 green spring onions, thinly sliced
½ cup pine nuts, toasted
Cook pasta in a stockpot of boiling, salted water until tender. Drain. Rinse under cold water. Drain well.
Meanwhile, drain tomatoes, reserving ¼ cup of the oil in a small jug.
To make dressing, add juice and vinegar to reserved oil. Season with salt and pepper. Whisk well.
Combine pasta with tomatoes, artichokes, capsicum and olives in a large bowl. Mix well.
Just before serving, add rocket, basil, parmesan, onions, pine nuts and dressing. Toss well.