Fresh, tasty and healthy pasta salad that’ll have you feeling great, filled with energy and ready to tackle anything.
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4 SERVINGS
INGREDIENTS:
- 300g green beans
- 200g spiral or bowtie pasta
- (3 cups cooked)
- 1x 420g can no-added-salt corn kernels
- 1x 420g can four bean mix
- 250g punnet cherry tomatoes
- 1 medium red capsicum
- ½ medium red onion
- ½ cup drained fat-free semi-sundried tomatoes
- ½ cup flat-leaf parsley
- ½ cup basil leaves
Dressing
- 1½ tablespoons Dijon mustard
- ½ tablespoon honey
- ½ tablespoon white vinegar or white wine vinegar
- ½ tablespoon water
METHOD:
- Trim the ends off green beans and cut into 3cm pieces, drain corn kernels & bean mix, cut cherry tomatoes in half, cut red capsicum into 3cm thin strips, finely chop the red onion, drain and chop the sun-dried tomatoes, finely chop parsley and shred the basil leaves.
- Bring a medium-sized saucepan of water to the boil. Add green beans and simmer for 2 minutes until they are bright green. Remove beans with a slotted spoon and refresh under cold water. Alternatively cook beans in the microwave on high (100%) for 2 minutes with a tablespoon of water in a microwave-safe bowl.
- Add pasta to the boiling water and cook according to packet directions until just tender. Drain well and add to a large serving bowl with drained beans and remaining salad ingredients.
- In a small jug, mix dressing ingredients together then pour over salad. Toss until well combined.
- Serve immediately or enjoy cold the next day.
If you’re looking for personalised diet advice, our qualified dietician is here to help. Request a consultation via our contact page here.
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