500 g fusilli pasta
2 yellow Sweet Palermos, cut into rings
1 tbsp olive oil
125 g sun-dried tomatoes (from a jar), cut into strips
50 g rocket, coarsely chopped
1 sprig of parsley, finely chopped
6 tbsp olive oil
2 tbsp lemon juice
1 red onion, finely chopped
60 g pine nuts, toasted
Salt and pepper
1. Cook the fusilli pasta as instructed on the packet and then drain and allow to cool.
2. Roast the Sweet Palermo rings in the oven in a little olive oil.
3. Mix together the fusilli, Sweet Palermo, sun-dried tomatoes, rocket and parsley in a bowl.
4. Add the olive oil, red onion and salt and pepper and mix together to make a dressing. Drizzle it over the salad. Sprinkle a few pine nuts over the pasta salad just before serving.
Tip: delicious with fresh bread.