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Ingredients
- 400 g (14 oz) small shell pasta
- 250 g (9 oz) cherry tomatoes, quartered, or halved, if small
- 1 large yellow capsicum (pepper), seeded and diced
- 2 sticks celery, thinly sliced
- 3 spring onions (scallions), thinly sliced
- 80 g (2¾ oz/½ cup) pitted green olives in brine, drained and chopped
- 2 tbs capers, rinsed and chopped (optional)
- 200 g (7 oz) smoked salmon, sliced
- 1 handful basil, finely shredded
- 3 tablespoons finely chopped flat-leaf (Italian) parsley
- 125 ml (4 fl oz/½ cup) ready-made fat-free Italian salad dressing
Method
1. Cook the pasta in a large saucepan of boiling water for 10 minutes, or until just cooked. Rinse under cold water to cool. Drain. Place in a large bowl.
2. Place all the other ingredients into the bowl with the pasta, add the dressing and toss together.
