2oz small pasta shapes
2 tablespoons sunflower oil
1 teaspoon tomato paste (or ketchup)
1 teaspoon wine vinegar
Half a carrot, diced
Quarter of a red pepper, diced
1 tomato, peeled and diced
2oz mild or medium Cheddar
Cook the pasta. Meanwhile mix the oil, tomato paste and vinegar in a bowl, add the carrot, pepper, tomato and cheese and toss to mix.
Drain the pasta and add to the salad, toss together. Allow to cool and then refridgerate overnight.
Or just make up a tomato sauce with whatever veg you have in the fridge, and throw in some Borlotti beans or some chopped cooked meat, then combine it with the pasta.
i just sort of chuck in some cooked frozen peas, cooked frozen sweet corn, rotellini (ex sp) (wheel) pasta and mix it up with mayonaisse... DELICIOUSE... and the wheels 'hold' the peas and sweet corn ttoo which is a bonus!