400g/14oz gluten free penne, cooked according to packet instructions
For the salad
1 tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
salt and freshly ground black pepper
75g/3oz rocket leaves
1 head Little Gem lettuce, cut in half lengthways, leaves separated, washed
75g/3oz lamb's lettuce
3 tbsp freshly grated parmesan (or alternative vegetarian hard cheese)
For the pasta, heat a frying pan until hot over a medium heat, add the fresh tomatoes and fry for 4-5 minutes, or until just softened. Remove from the pan and set aside.
Add the olive oil, celery and chili to the pan the tomatoes were cooked in and fry for 2-3 minutes.
Add the feta cheese and cook for 1-2 minutes on each side, or until pale golden-brown on both sides. Add the canned chopped tomatoes and bring to the boil, then reduce the heat and simmer for 2-3 minutes.
Add the fresh tomatoes and oregano and cook for a further minute. Season, to taste, with salt and freshly ground black pepper.
Add the cooked gluten free pasta to the pan and mix gently until well combined.
For the salad, whisk the mustard and vinegar together in a bowl, then whisk in the olive oil. Season, to taste, with salt and freshly ground black pepper.
Place all the salad leaves into a bowl and pour over the dressing. Stir until well combined.
To serve, spoon the gluten free pasta onto four serving plates and sprinkle over the grated parmesan. Spoon the dressed salad alongside.