Greek pasta salad with Gruyère AOP, artichoke hearts and sherry vinaigrette

Ingredients

• For the sherry vinaigrette:
• 2 tablespoons of sherry vinegar
• 2 tablespoons of olive oil
• 1 clove garlic, peeled
• 250 g Greek pasta
• 1 zucchini, sliced on the bias
• 250 g ready-to-use grilled artichoke hearts
• salt, pepper
• Garnish:
• 50 g Gruyère PDO, broken into pieces
• rocket strands