A light pasta salad that’s juicy and tasty, perfect served for lunch or as part of a summer picnic spread…

Preparation time: 10min
Cooking time: 10min
Serves: 4

1. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Drain and run under cold water and set aside to drain and cool completely.
2. Place the drained pasta in a large serving bowl and toss well with cherry tomatoes, the radishes, rocket leaves, dill and pomegranate seeds.
3. Whisk together the lemon juice, oil and mustard with a pinch of sea salt and ground black pepper and drizzle over the pasta and toss together gently. Serve immediately.