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Ingredients

• 340 g (12 oz) penne or other pasta shapes
• 1 red pepper, halved lengthways and seeded
• 100 g (3½ oz) sliced bresaola, cut into thin strips
• 1 can stoned black olives in brine, about 185 g, drained, rinsed and sliced
• 4 sun-dried tomatoes in oil, patted dry and sliced
• 200 g (7 oz) yellow or red cherry tomatoes, cut in half
• 40 g (1½ oz) rocket or young spinach leaves
• 20 g (¾ oz) fresh basil leaves, shredded
• Balsamic dressing
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• salt and pepper

Description

Fresh Basil, Rocket, Peppers, Olives And Tomatoes Give A Summery, Mediterranean Flavour To This Prepare-ahead Salad. It Makes A Nutritious Main Course Because It's High In Starchy Carbohydrates With Just Enough Protein From The Bresaola, Which Is Italian

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