Rainbow pasta salad
Ingredients:
- 300g green beans, ends trimmed, cut into 3cm pieces
- 200g spiral pasta
- 420g can salt reduced corn kernels, drained
- 420g can four bean mix, drained and rinsed
- 250g punnet cherry tomatoes, halved
- 1 medium red capsicum, seeded and chopped
- ½ red onion, peeled and finely chopped
- ½ cup flat leaf parsley, roughly chopped
- ½ cup basil leaves, shredded
Dressing:
- 1½ tablespoons Dijon mustard
- ½ tablespoon honey
- ½ tablespoon white wine vinegar or white vinegar
- ½ tablespoon water
Method:
- Bring a medium-sized saucepan of water to the boil. Add green beans and simmer for 2 minutes or until bright green. Remove beans and refresh under cold water
- Add pasta to the boiling water and cook according to packet directions or until just tender
- Drain pasta well and set aside in a large bowl to cool
- Add drained beans and remaining salad ingredients to cooled pasta
- Place all ingredients is a small screw top jar, shake well
- Pour dressing over the salad & toss well, serve warm or cold.
