Ingredients

•          85g/3oz pasta, such as penne or conchiglie
•          ½ unwaxed lemon, finely grated zest and juice
•          ¼ red onion, finely chopped
•          ½ tbsp olive oil, ideally extra virgin
•          ¼ cucumber, peeled and cubed
•          100g/3½oz cherry tomatoes, quartered
•          15g/½oz fresh basil, roughly chopped
•          60g/2¼oz feta, crumbled (optional)
•          handful pitted black olives (optional)
•          sea salt and freshly ground black pepper

Recipe tips

Method

1.     Cook the pasta in a saucepan of boiling, salted water as per the packet instructions.
2.     Whisk together the lemon zest and juice, red onion, oil and a generous amount of pepper.
3.     Drain the pasta in a colander and run it under a cold tap until cooled.
4.     Stir the dressing, cucumber, tomatoes, basil, feta and olives, if using, into the pasta and serve.