1 large tomato
Heat the oven to 200°C (Gas Mark 6 / 400°F).
Halve the tomato and cut each half into several thin wedges. Chop the red pepper into chunks. Spread out the vegetables in a baking dish, and drizzle with the sunflower oil and 1tsp dried thyme. Roast in the oven for 25 minutes.
Meanwhile, boil the pasta according to the instructions on the packet. Once cooked, drain the pasta and rinse it in cold water to cool it down.
Spread out the spinach on a plate, and microwave on full power for 1 minute to wilt it. Add this to the pasta, along with the halved black olives, diced mozzarella and sweetcorn kernels.
Remove the tomato and pepper from the oven, and set aside to cool slightly.
To make the dressing, simply combine the balsamic vinegar, olive oil, dried thyme and a little salt. Adjust the proportions depending on your taste.
Add the roasted vegetables to the pasta, and drizzle over the dressing before eating.