Fresh, vibrant and full of Mediterranean flair, my pasta salad combines tangy feta, briny olives and peppery fresh rocket for a light yet satisfying summer dish. Perfect for BBQ's, picnics or quick lunches. 

Ingredients: 

• 200g cherry tomatoes
• 2 garlic cloves, thinly sliced
• 1 tbsp extra virgin olive oil
• 150g small pasta (I used farfalle)
• 1 tsp Dijon mustard
• 1/2 tsp honey
• Zest & juice of 1/2 lemon
• 1 tsp red wine vinegar
• 1 tbsp extra virgin olive oil
• 60g feta cheese, diced
• 60g kalamata olives, pitted and halved
• 30g wild rocket
• Salt and pepper to taste using the stunning Bromley Olive Wood Salt & Pepper Mills

Method: 

1.  Roast the tomatoes and garlic: preheat your oven to 220C/200C or fan /390F. Toss the cherry tomatoes and sliced garlic with 1tbsp olive oil and a pinch of salt. Spread on the baking tray and roast for 15-20 minutes until your tomatoes have blistered and your garlic is golden. Leave aside to cool. 
2. In salted, boiling water, boil your pasta until just al dente (follow the pack instructions). Drain and rinse under cool water. While still warm, place in a large bowl. 
3. To make your dressing, using a small bowl and mix together the Dijon mustard, honey, lemon juice and red wine vinegar. Slowly whisk in 1 tbsp of olive oil until emulsified. Season with salt and black pepper to taste. 
4. To your warm pasta, add your roasted tomatoes and garlic, feta, olives, lemon zest and dressing. Toss to coat well. 
5. Just before serving fold in the wild rocket, taste and adjust seasoning. 

Top Tip: 

My pasta can be served at room temperature or it is just as delicious served chilled.