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Makes 4 portions
150g (5oz) bow-tie pasta
60g (2½oz) broccoli florets
50g (2oz) frozen peas
50g (2oz) tinned sweetcorn
100g (3½oz) cooked chicken or ham, diced
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50g (2oz) Emmenthal, diced
For the dressing: 3 tbsps olive oil
1½ tbsps white-wine vinegar
1½ tsps caster sugar or honey 1 tsp soy sauce
Cook the pasta in boiling, salted water according to the packet instructions. Add the broccoli and peas and cook for 4 minutes. Before the end of the cooking time, drain and refresh in cold water.
Mix the pasta and vegetables with the sweetcorn, chicken and cheese. Mix the dressing together and pour over the pasta. Season to taste.