This pasta salad can be made in 20 minutes, and is great as an accompaniment to meat, fish or by itself in summer.

Ingredients

1 1/2 cups short pasta

Half brown onion diced

1-2 fresh cucumbers

2 mini capsicum diced (I used a multicolour pack)

Half cup olive oil 

Half bottle (generous amount) balsamic vinegar

Mustard (optional)

Boil pasta.

I used a rice cooker and boiled pasta in microwave for 15 mins

I used bowtie pasta however any pasta will do.

Fusilli, Rigatoni, Penne or even shell pasta work well as the ridges capture the lightweight vinegar flavour really well. Substitute with a gluten free pasta to make it d-gf.

Dice vegetables, add olive oil and vinegar.

Garnish with salt and pepper

Mix well and serve.