Instructions: 1. Fill a large saucepan with 4 quarts water and bring to a boil over high heat for the pasta.

2. When water boils, add pasta along with a tablespoon of salt and give the pasta a quick stir. Briefly put the lid on until it starts to lift, showing that the water has come back to a boil, then let the pasta bubble away, uncovered, for about 8 minutes, or until it is tender but still has some bite to it.

3. Make a vinaigrette by putting the oil, vinegar, mustard, garlic and salt and pepper into a jar and shaking until combined.

4. Cut any leafy bits from the fennel, chop them roughly and leave them on one side. With a sharp knife pare from the fennel any tough, stringy outer layers, then dice or chop the bulb.

5. Drain the pasta by tipping it all into a colander placed in the sink, then put it back into the still warm pan. Add the fennel, tomatoes and olives. give the vinaigrette a quick shake, then add to the pasta and stir gently until everything is coated. Scatter the reserved leafy bits of fennel on top. Served immediately or cover and leave until the salad cools to room temperature.

NOTES : Colorful salad: white, red, black. "Fennel, with its crunchy texture and aniseed flavor, makes a refreshing ingredient in this salad," says Rose Elliot

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