This is dead simple but wonderful for using up those ends of jars. It's very versatile you could pretty much put what you want in it. I used aubergine pesto on this occasion as I had it open but any sort of pesto would do.
Storecupboard Pasta Salad
60g dried pasta
chunk cucumber, chopped
handful cherry tomatoes, halved/quartered
half a roasted pepper, chopped
1-2 sundried tomatoes, cut into strips
3 artichoke hearts, quartered
chunk cheese, cut into cubes
chunk salami, cut into cubes
1-2 stems of wild garlic, chopped
1 large tsp pesto
Bring a pan of water to the boil and cook according to packet instructions. Drain,run under the cold tap and then drain again well.
Put all the ingredients into a bowl, add in the pesto and stir to combine. Serve.