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Pasta Salad with Balsamic Lemon Dressing

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Pasta salad

A simple bean and pasta salad served with a fresh and tasty dressing.

 

Method

  1. Cook the pasta in boiling water, until al dente. When cooked drain the pasta and rinse it under cold water.
  2. Then, mix the pasta in a bowl with the drained beans, chopped peppers, capers and olives.
  3. 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.
  4. 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

Nutritional info:

  • Energy (kcal) 353
  • Protein (g) 15.17
  • Carbohydrate (g) 45.34
  • of which Sugars (g) 7.65
  • Fat (g) 13.57
  • Saturated Fat (g) 2.65
  • Equivalent as Salt (g) 2.14
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