Three bean pasta salad

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(10)

Lunch & Light Meals

Serves
2

Prep		5 min
Cook		10 min

Pasta shells, uncooked, 1 cup(s)
Three bean mix, canned, drained, ⅔ 400g can(s), drained, (3/4 cup), rinsed
Lentils, canned, no added salt, ⅔ x 400g can(s) (drained), (3/4 cup), rinsed
Celery, 2 stalk(s), sliced
Cherry tomatoes, 125 g, or mixed coloured tomatoes, halved
Roasted red capsicum, 50 g, sliced
Red onion, ¼ medium, thinly sliced
Rocket, any type, 1 cup(s)
Parsley, 2 tablespoon(s), chopped
Capers, 2 teaspoon(s), drained
Pepper, any type, ground, 1 pinch(es)
Mayonnaise, reduced-fat, 2½ tablespoon(s)
Red wine vinegar, 1 tablespoon(s)
Dijon mustard, 1 teaspoon(s)
Chilli flakes, ½ teaspoon(s)

Method

Cook the pasta in a saucepan of boiling lightly salted water until al dente. Drain and refresh in cold water. Transfer to a bowl.

Add the three bean mix, lentils, celery, tomatoes, capsicum, onion, rocket, parsley and capers. Season with pepper, toss gently to combine.

For the dressing, combine mayonnaise, 1 tablespoon of cold water, vinegar, mustard and chilli flakes in a jar. Secure the lid and shake well to combine. Just before serving, pour the dressing over the salad. Toss gently to serve.

TIP: Substitute cherry tomatoes for mixed coloured tomatoes if available.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Food units
Nutrition facts

Meat & Protein	1
Bread & Cereals	2
Vegetables	2.1
Fruit	0
Dairy	0
Healthy Fats & Oils	1
Indulgences	0

Calories	469
Protein	19.1 g
Total fat	9.5 g
- Saturated fat	1.9 g
Total carbohydrates	69.8 g
- Total sugars	11.3 g
Fibre	12.7 g
Sodium	569 mg

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