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Ingredients
Ingredients: 250 g fresh spinach tagliatelle 250 g fresh tagliatelle 2 zucchini, cut into matchsticks 1 small red capsicum, sliced 1 small green capsicum, sliced 200 g green beans, cooked TOMATO AND BASIL DRESSING 4 ripe tomatoes, peeled and roughly chopped 1 clove garlic, crushed 2 teaspoons olive oil 2 teaspoons red wine vinegar 2 tablespoons finely chopped fresh basil 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh chives Freshly ground black pepper

Instructions
As a luncheon, this salad only needs crusty bread to accompany it. How to cook: 1. Cook both tagliatelles together in boiling water in a large saucepan following packet directions. Rinse under cold running water, drain and set aside to cool completely. 2. Place cold tagliatelles, zucchini, capsicums and beans in a large salad bowl. 3. To make dressing, place tomatoes, garlic, oil and vinegar in a food processor or blender. Process until smooth. Stir in basil, parsley and chives, season to taste with pepper. Spoon dressing over pasta and vegetables. Toss lightly to coat all ingredients with dressing.