Pasta salad with goat's cheese and rocket

Super simple, super fast and super tasty, this pasta salad ticks all the boxes.

• 1 x 500g pkt dried shell pasta
• 1 lemon
• 150g goat's cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons baby capers
• 1 x 80g pkt baby rocket leaves

Energy 2638kJ	Fat saturated 7.00g
Fat Total 19.00g	Carbohydrate sugars 1.00g
Carbohydrate Total 89.00g	Dietary Fibre 5.00g
Protein 22.00g	Cholesterol 17.00mg
Sodium 210.74mg

All nutrition values are per serve.

1. Step 1

   Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well. Transfer to a large heatproof bowl.

2. Step 2

   Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to remove the skin. Use a small sharp knife to remove the white pith and cut the rind into long, thin strands.) Juice the lemon.

3. Step 3

   Sprinkle the warm pasta with goat's cheese. Add the lemon zest and lemon juice, oil and capers. Gently toss until just combined. Taste and season with salt and pepper. Cover pasta with plastic wrap and set aside for 15 minutes to cool slightly.

4. Step 4

   Add the rocket leaves. Gently toss until just combined and serve.