Summer Pasta Salad

Ingredients

For the dressing:

100ml (4fl oz) olive oil

30ml (2 tbsp) white wine vinegar

1/2 level tsp caster sugar

2 level tsp Dijon mustard

salt and pepper

grated rind of 1 lemon

few snipped chives

For the salad:

8oz courgettes

1/2 cucumber

4oz dried pasta shapes

8oz broccoli florets

2oz toasted walnut pieces

2oz pitted black olives

8oz (220g) can red kidney beans, drained

7oz (198g) can sweetcorn kernels, drained (or use frozen)

2  small cans of tuna

juice of 1/2 lemon 

  Whisk together the dressing ingredients.  Dice the courgettes and cucumber.

  Cook the pasta shapes in plenty of boiling, salted water for 5min.  Add the broccoli florets and continue to cook until broccoli and pasta are just tender.  Drain well.

  Empty tuna into a small bowl, keeping it in small chunks and sprinkle over the lemon juice

  Toss together salad and dressing about 2hr before serving to allow the flavours to combine.  Cover and refrigerate; allow to come to room temperature before serving.