This is an easy dish for the summer which you can keep in the fridge for several days. These quantities can easily be scaled up depending on how many you are cooking for. Thanks to Pat from Newbury for sending it in.
100gm short pasta like fusilli or penne
about 10 cherry tomatoes
3 sticks of celery
2 cooked beetroot
1 small tin of sweetcorn in water
1 small red onion or 3 spring onions
Optional: handful of fresh herbs, finely chopped
Dressing: vinaigrette/salad dressing/mayonnaise of your choice
Cook your pasta until al dente. Drain and cool.
Chop vegetables and toss with pasta in a bowl.
If you have made enough to last a few days, Pat suggests putting the dressing on each portion as you eat it rather than on whole amount which might get soggy.