Directions

1. Cook the pasta in plenty of salted water according to the pack instructions for 2 minutes less al dente.

2. Drain, rinse and drain the pasta well.

3. Drain the sun-dried tomatoes and cut into pieces.

4. Quarter the cherry tomatoes, stone the olives and cut in half.

5. Dice the feta cheese or mozzarella.

6. Finely chop the red onion and roughly chop the basil.

7. Toast the pine nuts in a pan without oil until golden brown.

Prepare the dressing:

1. In a small bowl, whisk together the olive oil, greek joghurt, balsamic vinegar, lemon juice, Dijon mustard, chopped garlic and honey until well combined. Flavour with salt and pepper.

2. Place the drained pasta in a large bowl.

3. Add the sun-dried tomatoes, cherry tomatoes, olives, cheese, chopped onion, basil and rocket.

4. Pour the dressing over the salad and mix well.

5. Sprinkle with the toasted pine nuts.