Ingredients
- 85g pasta, use a favourite shape
- 1 tsp olive oil
- 1 tbsp sundried tomato pesto
- 85g baby plum tomato, halved
- 50g light mozzarella, cubed
- 3-4 black olives, halved
- 4 slices salami, sliced into ribbons
- handful basil leaves
Method
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Cook the pasta following pack instructions. Drain, rinse under cold water to cool, then drain well. Toss with the oil and sundried tomato pesto, season to taste. Place in a jar or plastic box and scatter over the remaining ingredients in layers, ending with the basil.