Ingredients (for 2 servings)

• 1 Tbsp vegetable oil
• 1 tsp salt
• 150 g (5 oz) Loprofin Fusilli (measured dry)
• 75 g (3 oz) cherry tomatoes (1/2 cup)
• 1 medium red bell pepper
• 1 medium zucchini
• 2 large stalks celery
• 1 Tbsp fresh basil, chopped

Dressing:

• 1/2 cup tomato juice
• 2 tsp lemon juice
• 2 tsp salad cream*
• 1 garlic clove, crushed
• 1 Tbsp chives, chopped
• 2 Tbsp olive oil
• Salt and pepper to taste

Method:

1. Fill a large pan 3/4 full with water and bring to a boil, then add the oil, salt and Loprofin Fusilli. Return to a boil, stirring, reduce the heat slightly and cook for 8-10 minutes, stirring occasionally to prevent the pasta from sticking together.
2. Meanwhile, halve the cherry tomatoes, trim the ends off the zucchini and cut into 1-1.5 cm (1/4 - 1/2 inch) chunks, slice the celery and peppers.
3. Drain the pasta and rinse well with cold water, before transferring to a large bowl, and add the prepared vegetables and basil.
4. Prepare the dressing – place all the ingredients in a suitable sized screw top jar or container and shake well for 15 seconds.
5. Pour the dressing over the cooked pasta and vegetables, tossing lightly until thoroughly coated.
6. Chill until served.

*Salad cream is kind of like mayonnaise but with no egg. You can find it at Whole Foods or your local grocer in the "international aisle".