Broccoli and black olives add colour to this delicious salad.

105 ml/7 tbsp olive oil
1 red pepper, quartered, seeded, and thinly sliced
1 onion, halved and thinly sliced
5 ml/ 1 tsp dried thyme
45 ml/3 tbsp sherry vinegar
450g / 1 lb pasta shapes, such as penne or fusilli
2 x 175g/6oz jars marinated artichoke hearts, drained and thinly sliced
150g/5oz cooked broccoli, chopped
20-25 salt-cured black olives, stoned and chopped
30ml/2 tbsp chopped fresh parsley
salt and ground black pepper
Serves 4
Heat 30ml/2 tbsp of the olive oil in a non-stick frying pan Add the red pepper and onion and cook over a low heat until just soft, about 8-10 minutes, stirring from time to time.
Stir in the thyme, 1.5ml/'/4 tsp salt and the vinegar. Cook, stirring, for a further 30 seconds, then set aside.
Cook the pasta in plenty of boiling salted water according to the instructions on the packet until al dente. Drain, rinse with hot water, then drain again. Transfer to a large bowl. Add 30ml/2 tbsp of the oil and toss well to coat thoroughly.
Add the artichokes, broccoli, olives, parsley, onion mixture and remaining oil to the pasta. Season with salt and pepper. Stir to blend. Leave to stand for at least 1 hour before serving or chill overnight. Serve the salad at room temperature.