Pasta salad with tomato, broccoli and olives

This healthy pasta salad, packed full of vegetables, will fill you up on these hot summer days.

Serves: 4

Ingredients:

• 220g Fusilloni pasta
• 2 clove garlic, peeled
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup cherry tomatoes, halved
• 1 cup cubed cheddar cheese
• ½ cup Kalamata olives, sliced
• 3 tablespoons extra virgin olive oil
• Salt and pepper

Method:

1. Add pasta to a large saucepan of boiling salted water. Add in garlic. Cook for 5 minutes and then add in broccoli and cauliflower. Cook for 2 minutes or until florets are tender.

2. Find garlic cloves and push through garlic press into a large serving bowl. Drain pasta and florets well and add to bowl. Stir in tomatoes, cheese, olives and oil. Season with salt and pepper. Toss to coat. Serve.