Ingredients (for 2 servings)

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

Dressing:

• 1/2 cup tomato juice
• 2 tsp lemon juice
• 1 clove garlic, crushed
• 1 tbsp chopped chives
• 2 tbsp olive oil
• Salt and pepper

Method:

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