Capsicum and basil pasta salad

1 Cook pasta according to packet instructions. Drain. Refresh under cold running water and drain again. Transfer to a large serving bowl.

2 Meanwhile, lightly spray a chargrill pan with olive oil and heat over medium-high heat. Add courgette and cook for 1–2 minutes each side or until tender. Transfer to bowl with pasta.

3 Heat 1 tablespoon olive oil in a large, deep frying pan over medium heat. Add onion, capsicums and garlic and cook, stirring, for 5–7 minutes or until softened. Add capers, sugar and vinegar, stirring to combine. Bring mixture to the boil.

4 Transfer onion mixture to serving bowl. Add basil, spinach and remaining olive oil, tossing well to combine. Serve salad sprinkled with pine nuts.