Ingredients
500g penne
200g cooked shrimps
150g pepperoni salami
1 red pepper, deseeded and cut into cubes
1 green pepper, deseeded and cut into cubes
1 medium-sized onion, finely chopped
3 cloves garlic, finely chopped
1 medium-sized courgette, deseeded and cut into cubes
10 cherry tomatoes, halved
1 tsp oregano
100g black olives
150g feta cheese

For the dressing
50 ml red wine vinegar
2 cloves garlic, minced
2 tsps Dijon mustard
20ml extra virgin olive oil
salt and pepper to taste

Method

Make the dressing by mixing all the ingredients together well (you can keep it refrigerated up to two weeks). Cook the pasta as directed on the packet. Drain and leave to cool on a flat dish and drizzle with olive oil.

In a pan, cook the courgettes in a dash of olive oil on high heat for three minutes. Leave aside to cool.

In a salad bowl, mix together all the ingredients with the courgettes. Toss the pasta with the mixture.

Serve drizzled with the dressing as a side for your main or as a main dish.

Sandro Deguara is a Chef patron, Ġarra Dine Wine Café, Qawra.