Fill a stock pot half ways with cold water, season generously with sea salt and heat with a high heat

Meanwhile, add 2 eggs into a sauce pan, fill with cold water to ½ inch (1.25 cm) above the eggs and heat with a high heat, once the water comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 12 minutes, then drain and rinse under cold water

Once the water comes to a boil in the stock pot, add in 2 cups fusilli pasta, cook until al dente, then drain into a colander, shake off any of the excess water and set aside

Finely dice ½ the bulb of a spring onion, finely chop the green leaves, roughly chop 1 large tomato, peel & shred 1 carrot, cut 12 black pitted olives in half, finely chop a handful of fresh parsley and cut 3 slices of Manchego cheese into small cubes

Add the fusilli pasta into a large bowl, along with all the vegetables & cheese, season with sea salt & black pepper

To make the homemade dressing, add 2 tbsp extra virgin olive oil into a small bowl, along with ½ tbsp sherry vinegar, 1 tsp lemon juice and a kiss of sea salt & black pepper, whisk together until well combined

Pour the dressing over the pasta salad and gently mix together until well mixed, cover with saran wrap and add to the fridge for at least 30 minutes

Transfer the pasta salad into a serving dish and top off with the hard boiled eggs, cut into quarters, enjoy!