Pasta salad with rocket and tomato dressing

1. Place the tomatoes, garlic and rocket leaves in a bowl.
2. Add the olive oil and season well with the salt and pepper.
3. Cover and refrigerate for at least 2 hours.
4. Cook the pasta in plenty of lightly salted boiling water for 8 -1 0 minutes until al dente.
5. Rinse well with cold water and drain thoroughly.
6. Tossi the pasta with the chilled tomato mixture and serve.
7. Cook"s notes: serve this salad warm - simply toss the hot, drained pasta into the chilled tomato sauce.
8. If they are available, plum tomatoes taste delicious in this recipe.
9. Preparation and cooking time: 20 minutes + 2 hours chilling calories per serving: 240°Freezing not recommended you don"t have to travel to italy to enjoy wild rughetta, a spiky green-leaved plant with a strong peppery flavour.
10. Most supermarkets now sell rocket, a slightly milder cultivated variety.
11. If you can"t find it, use spinach or a mixture of lamb"s lettuce and watercress.
12. Selections per serving: 2 carbohydrate; ½ fat; 1 vegetable; 10 optional calories variation: sprinkle each serving with ½ oz (15 g) grated parmesan cheese.
13. This will add ½ protein selection per serving and increase the calories to 270 per serving.