A zesty dressing makes this simple pasta salad really special.

1 each red, yellow and orange pepper
1 garlic clove, crushed
30 ml/2 tbsp capers
30 ml/2 tbsp raisins
5 ml/1 tsp wholegrain mustard
Grated rind and juice of 1 lime
5 ml/1 tsp runny honey
30 ml/2 tbsp chopped fresh coriander
225 g/8 oz pasta bows
Salt and freshly ground black pepper
Shavings of Parmesan cheese, to serve (optional)
Serves 4-6
Quarter the peppers and remove the stalks and seeds. Put into boiling water and cook for 10-15 minutes, until tender. Drain and rinse under cold water. Peel away the skins and seeds and cut the flesh lengthways into strips.
Put the garlic, capers, raisins, mustard, lime rind and juice, honey and coriander into a bowl. Season with salt and pepper and whisk together.
Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until tender. Drain thoroughly.
Return the pasta to the pan, add the peppers and dressing. Heat gently and toss to mix. Transfer to a warm serving bowl. Serve with a few shavings of Parmesan cheese, if using.