Sunflower Pasta Salad - cooking recipe

Ingredients

4 oz. bow tie or twist pasta
2 Tbsp. lemon juice
1 Tbsp. sunflower, olive or safflower oil
1 clove garlic, crushed
1/4 tsp. salt
fresh ground black or white pepper to taste
1 c. cherry tomatoes or tomato wedges
3 Tbsp. black olives
1/2 medium cucumber, thinly sliced
4 radishes, thinly sliced
2 Tbsp. dry roasted, unsalted sunflower seeds
1 Tbsp. fresh or 1 tsp. dried herb combination (your favorite)

Preparation

Cook the pasta according to the package directions, without the salt.
Meanwhile, combine the lemon juice, oil, garlic, salt and pepper in a jar.
Cover and shake.
Combine all other ingredients, including the cooked, drained pasta in a large bowl. Add the dressing and toss.
Refrigerate, covered for at least 1 hour before serving.
Yield:
2 servings (as a main course).