Rainbow Pasta Salad

• Prep: 15
• Cook: 15 mins
• Serves: 4

Ingredients

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

Method

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.

Nutrition information

	per serving	per 100g
Energy	1370 kJ	327.9 kJ
Protein	14.5 g	3.5 g
Fat, total	2 g	0.5 g
— saturated	0.3 g	0.1 g
Carbohydrate	56 g	13.4 g
— sugars	13.1 g	3.1 g
Fibre	12.3 g	3 g
Sodium	438.7 mg	105 mg