Italian pasta salad (Insalata di pasta)

1. Cook the fusilli in plenty of boiling salted water for 1 minute longer than the packet says, as it firms up when cold.

2. Drain, rinse quickly with cold water to stop the cooking, drain well and toss with 2 tablespoons of olive oil so it doesn't stick together.

3. Quarter the cherry tomatoes, dice the mozzarella (or halve mini mozzarella balls) and halve the olives.

4. In a large bowl, mix the pasta with the tomatoes, mozzarella, olives, rocket and torn basil.

5. Drizzle with the remaining olive oil, season with salt and pepper and toss well.

6. Chill for at least 30 minutes, taking it out 10 minutes before serving so it isn't ice-cold.

Tip: The pasta soaks up the dressing as it stands, so taste before serving and add a little more oil if needed; ideal for the beach or a picnic.