This pasta salad is full of fresh goodness and can be made into a more hearty meal by adding either grilled bacon or prosciutto.

Ingredients

Dressing

• ½ cup virgin olive oil
• 2 tblsp white wine vinegar
• 1 tsp grated lime rind
• 1 tsp sugar
• 1 tsp minced garlic
• ¼ cup chopped parsley

Pasta Salad

• 400 grams bow pasta
• 4 large juicy beefsteak tomatoes
• ½ telegraph or a whole small cucumber, diced
• ½ large red onion, finely sliced
• 1-2 avocadoes, peeled and sliced
• 2 red peppers, chargrilled and finely sliced
• 1 large medium-hot red chilli
• a handful of fresh basil
• grilled bacon or prosciutto to serve

Method

1. For the dressing mix olive oil, white wine vinegar, grated lime rind, sugar, minced garlic and parsley. Season with salt and pepper.
2. Cook pasta in boiling salted water for 12 minutes or until tender. Drain well and toss with the dressing.
3. Blanch tomatoes to remove the skin. Chop roughly and toss through the pasta.
4. Toss through cucumber, red onion, avocadoes, red pepper and red chilli. Season with salt, pepper and a handful of fresh basil. Serve the salad with grilled bacon or prosciutto.