• 250-300g San Remo Penne
• freshly ground salt
• olive oil
• 3 baby carrots, peeled & sliced
• 1 large celery stalk, sliced
• 2 spring (green) onions, sliced
• 6 cherry tomatoes, quartered
• 2 tbsp freshly chopped parsley
• 1 heaped tbsp freshly chopped basil
• ½ tbsp fresh lemon juice
• 1 tbsp sherry
• vinegar
• 1 heaped tbsp sour cream
• 2 heaped tspn grain mustard
• 1 garlic clove, crushed
• 3-4 tbsp freshly grated parmesan

Cook pasta in plenty of lightly salted, boiling water until al dente. Drain well and toss with a little oil.

Add carrots, celery, spring onion, tomatoes, parsley and basil to pasta, and toss well.

To make dressing, mix together ½ cup oil, lemon juice, vinegar, sour cream, mustard, garlic and parmesan. Add to salad and toss well.

Serves 4.