Italian Summer Pasta Salad

Method

1. 1 Start by preparing the dressing: combine the cherry tomatoes, sundried tomatoes, capers, and minced garlic in a bowl with a drizzle of olive oil and a pinch of salt. Set aside to marinate.
2. 2 Bring a pot of water to a boil and cook the legume pasta according to package instructions, usually around 10 minutes.
3. 3 Once the pasta is cooked, drain it and let it cool slightly before mixing it with the dressing.
4. 4 Add the cooked chickpeas, Tofu Basilico, and toasted pine nuts to the pasta mixture.
5. 5 Gently fold in the fresh rocket and drizzle with extra virgin olive oil.
6. 6 Season with salt and black pepper to taste.
7. 7 Serve immediately or store in the fridge for up to 4 days.