It's recipe time again...even though I'm a "cold weather, hearty dish" kind of a girl I find myself venturing into the kitchen this summer...mainly in an effort to find some salad-ish dishes that can be made in batches, thrown in the refrigerator, and eaten over the course of a few days (thereby cutting the actual time I'll spend en cuisine overall). This dish is remarkably light considering the pork and pasta it contains and perfect for hot days when you're hungry and need something more than a few lettuce leaves staring up at you from your plate...

Heat some olive oil in a frying pan and add the pork and 2 of the cloves of garlic. Season them with salt and pepper and cook until the chops are browned and the garlic caramelized. Take off the heat, set to one side, and (once they've cooled a bit) chop into small cubes.

In a good-sized bowl whisk together the yoghurt, the final clove of garlic, the red wine vinegar, and some salt and pepper. Add the cooked pasta, chopped peppers, onions, basil, and pork, and mix until everything is coated. Cover bowl with cling film and place in refrigerator until needed.

If, like me, you're indulging in a little herb gardening this year the basil can be swapped out quite successfully for a little greek oregano (or whatever other herb you're growing).