Mixed Berry Pasta Salad with Raspberry Vinaigrette

Raspberry vinegar adds fruity sharpness to a salad dressing and perfect served with the spinach leaves, feta and berries.

For the salad

Bring a large pan of water to the boil and cook the pasta according to the packet instructions. Drain and run under the cold water to cool down completely. Drain well again and tip into a large serving bowl.

Add the remaining ingredients to the bowl with the pasta and gently give everything a toss together.

Whisk together the oil and raspberry vinegar with a pinch of sea salt and some ground black pepper. Pour over the salad and give it all another gentle toss.

For the raspberry vinegar

If you wanted to make your own raspberry vinegar here is a simple recipe. It will last for up to 12 months and as well as perfect in salad dressings it is also amazing drizzled over ice cream or for deglazing the cooking pan to create a delicious sauce.

Makes about 600ml

450g fresh raspberries
450ml white wine vinegar
100g caster sugar

Place the raspberries in a stainless steel or glass bowl and crush lightly with a fork. Pour over the white wine vinegar, stir then cover and set aside in a dry cool place for 2 days, giving it an occasional stir .

Strain the fruit through a fine sieve set over a bowl, leave it to sit and strain until all the fruit juices have passed through.

Pour the liquid into a saucepan with the sugar and bring to the boil. Simmer for about 10 minutes, scraping any foam that’s forms on the surface.

Leave the mixture to cool completely then pour into sterilised jars and store in a cool dark place.