Serves: 4 | Preparation: 30 minutes


  • 200g penne pasta
  • 2 tablespoons olive oil
  • 1 x 250g punnet cherry tomatoes, halved
  • 60g black pitted olives
  • 2 spring onions, chopped
  • 150g baby rocket
  • 1 small yellow capsicum, thinly sliced
  • 30g sundried tomatoes
  • 2 medium zucchini, peeled into thin ribbons with a vegetable peeler
  • 1 tablespoon lemon juice
  • ¼ teaspoon cracked pepper
  • 1 garlic clove, minced


  1. Boil penne pasta in a large saucepan of boiling water following packet directions. Drain, cool and place in a large salad bowl.
  2. Add 1 tablespoon olive oil to cooled pasta. Toss to combine.
  3. Add cherry tomatoes, olives, spring onion, rocket, capsicum, sundried tomatoes and zucchini. Toss to combine.
  4. To make dressing, whisk together remaining olive oil, lemon juice, cracked pepper and garlic. Toss through pasta salad and serve.​

Recipe © The Heart Foundation.