1handful fresh oregano, or 1 tablespoon dried oregano
black pepper, to taste
Instructions
Cook the pasta following the instructions on the pack until it is al-dente (soft on the edges but slightly hard in the middle). Drain, rinse with cold water and set aside (keep in a colander to remove any excess water).
Wash, pat dry and cut the vegetables into 1cm dices.
Drain the sundried tomatoes above a bowl, keeping the (olive) oil for use in the salad’s dressing. Slice the sundried tomatoes.
To make the dressing, wash, pat dry and finely chop the fresh herbs and add them to the bowl with the leftover oil, keeping some of the herbs aside for serving. Add lemon juice and black pepper.
In a large missing bowl, mix the pasta, chopped vegetables and toss thoroughly. Add the dressing and cheese and toss again.
Sprinkle with the remaining herbs and serve.
Notes
The measurements are for 4 side dishes, to make it a main, double up on the number of ingredients.Possible swaps:
Dry-packed sundried tomatoes – 1:1 ratio, soak them in boiling water for 30 minutes and drain well before adding to the salad, remember to add2 tablespoon of olive oil,