INGREDIENTS:

• 3 cups farfalle or rotini or penne
• 1/4 cup sliced, softened or oil-packed sundried tomatoes
• 3/4 cups diced sweet green, red and yellow peppers
• 1/4 cup chopped regular or spring onions
• 2 tbsp fresh chopped parsley or basil
• 4 hard-boiled eggs, peeled and chopped
• 1/2 cup cherry tomatoes, cut in half

For the vinaigrette dressing:

• 3 tbsp olive oil
• 1/4 cup red wine vinegar
• 1 finely chopped clove garlic
• Pinch sugar
• Pinch salt
• Pinch pepper

METHOD:

1. Cook the pasta, rinse it under cold water and drain thoroughly; place it in a large bowl and add sundried tomatoes, peppers, onions and parsley/basil
2. Whisk the oil, vinegar, garlic, sugar, salt and pepper in a bowl
3. Toss pasta mixture with 3 tbsp of vinaigrette dressing; add eggs and toss gently
4. Cover the mix and refrigerate it and remaining vinaigrette for at least an hour
5. Before serving, add the cherry tomatoes and remaining vinaigrette to the salad; toss gently