Rainbow Pasta Salad

Rainbow Pasta Salad
  • Prep: 15
  • Cook: 15 mins
  • Serves: 4


  • 300g green beans, ends trimmed, cut into 3cm pieces
  • 200g spiral or bowtie pasta (3 cups cooked)
  • 420g can reduced-salt corn kernels, drained
  • 420g can no-added-salt four bean mix, drained
  • 250g punnet cherry tomatoes, halved
  • 1 medium red capsicum, seeded and cut into 2-3cm pieces
  • ½ red onion, peeled and finely chopped
  • ½ cup fat-free semi-sundried tomatoes, drained and chopped
  • ½ cup flat-leaf parsley, finely chopped
  • ½ cup basil leaves, shredded
  • For the dressing
  • 1 ½ tbs dijon mustard
  • ½ tbs honey
  • ½ tbs white vinegar
  • ½ tbs water


  1. Bring a medium-sized saucepan of water to the boil. Add 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.
  2. Add pasta to the boiling water and cook according to packet directions until just tender.
  3. Drain well and add to a large serving bowl with drained beans and remaining salad ingredients.
  4. In a small jug, mix together dressing ingredients then pour over salad. Toss until well combined.
  5. Serve immediately or enjoy cold the next day.


  • Replace tinned corn with kernels removed from 1 fresh cob which has been steamed or microwaved on HIGH (100% power) for 3 minutes.
  • Add a small chopped avocado just before serving.

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