Antipasto pasta salad (vegan)

I think we can all agree that pasta is one of the most supremely convenient foods out there, and although it’s often heavy and rich, this salad makes for a light lunch or dinner that tastes fresh, savoury and incredibly addictive. It also happens to be vegan, though you could add in cheese if you wish. Made with antipasti, cannelini beans and basil, this is also a really affordable pasta salad.

Serves 2 large portions (or 4 smaller portions):

• 1tsp dried Italian mixed herbs

• 1tsp chilli flakes

• handful torn fresh basil

• 1 grated garlic clove

• 2tbsp olive oil

• roughly 10 olives (halved)

• roughly 6 sun-dried tomatoes (roughly chopped)

• roughly 6 artichoke hearts (roughly chopped)

• 1 red pepper (cut into small pieces)

• salt to taste

• 200g cannelini beans (this is about 2/3 of a drained can)

• 250g dried pasta (I think fusilli works best)

Method:

1. Cook the pasta to instruction in salted water (the water should taste as salty as the med!)

2. Drain the pasta and cool it by running cold water from the tap over it (this is better than leaving it to cool naturally as if left, the pasta will continue to cook and stick together).

3. Make a dressing with the dried herbs, chilli flakes, garlic, basil and oil and mix before adding the rest of the ingredients.

4. Sprinkle over more freshly torn basil before serving. Enjoy!