A simple bean and pasta salad served with a fresh and tasty dressing.
Method
- Cook the pasta in boiling water, until al dente. When cooked drain the pasta and rinse it under cold water.
- Then, mix the pasta in a bowl with the drained beans, chopped peppers, capers and olives.
- To make the dressing, place all of the dressing ingredients in a bowl or jug and mix well. Then, pour it over the pasta and coat thoroughly.
- Serve sprinkled with the shavings of parmesan cheese and garnish with basil.
Serves: 6
Time: 30 min
Allergy advice
Contains: wheat (gluten), milk.
Reproduced with the kind permission of the Foods Standards Agency.
Ingredients
For the salad
- 1 tin red kidney beans, drained
- 1 tin cannellini beans, drained
- 350g penne rigate pasta
- 1 red pepper, chopped
- 75g black olives, pitted and sliced
- 15g capers
- basil to garnish
- 25g Parmesan cheese shavings to garnish
For the dressing
- 5 tbsp olive oil
- 1 tsp lemon-infused olive oil
- 1 tsp balsamic vinegar
- ¼ tsp black pepper
- ½ tsp sugar
