Cook the pasta in salted water and drain it once cooked. Leave it to cool.
Do the same with the peas and carrots pre-cut into rounds.
Fry the Veggie Pieces M in olive oil until golden brown, then take them out of the pan.
For the vinaigrette:
Make the vinaigrette using the water you used to cook the Veggie Pieces M and some of the raspberry vinegar. Add a little olive oil if needed and a pinch of salt.
Mix together all the ingredients in a salad bowl, along with the sweetcorn and vinaigrette. At the last minute, add in the cherry tomatoes sliced into rounds and the chives.