Roast beef pasta salad with burrata

Method

1. 1
   Cook the pasta. Bring a large pan of water to the boil and cook the FeelingOK penne according to the instructions on the packet. Drain and reserve a cupful of the cooking water. Toss the pasta in a bowl with 1 tbsp olive oil to prevent it from sticking.
2. 2
   Make the dressing: mix 2 tbsp olive oil with the white wine vinegar and sweet syrup. Season with salt and pepper. Set the dressing aside.
3. 3
   Prepare the vegetables: slice the courgette and then cut the slices into quarters. Fry in a frying pan with a little olive oil for 2-4 minutes until tender but still with a bite, or use the air fryer (5 minutes at 180°C). Season with salt and pepper.
4. 4
   Meanwhile, toast the pine nuts in a dry frying pan until golden brown. Cut the sun-dried tomatoes into pieces and quarter the cherry tomatoes. Mix these into the pasta along with the rocket, capers, basil and fried courgette. Add the dressing and mix everything well.
5. 5
   Divide the salad between plates and arrange the roast beef evenly over it, then place the burrata in the centre. Garnish with Parmesan, pine nuts and, if desired, a little truffle mayonnaise.