85g gluten free pasta, use a favourite shape

1 tsp olive oil

1 tbsp  tomato puree

1 tbsp pesto, click here fore recipe

85g small tomatoes, halved

50g light mozzarella, cubed

3-4 black olives, halved

4 slices prosciutto, sliced into ribbons

handful basil leaves



Cook the gluten free pasta following pack instructions. Drain, rinse under cold water to cool, then drain well. Toss with the oil and tomato puree and pesto, season to taste.

Place in a jar or plastic box and scatter over the remaining ingredients in layers, ending with the basil..

Recipe adapted from: Good Food

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