Three bean pasta salad

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(5)
Lunch & Light Meals|Vegetarian
2 peopleServes
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.

Meat & Protein 1
Bread & Cereals2
Vegetables2.1
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories469
Protein19.1 g
Total fat9.5 g
- Saturated fat1.9 g
Total carbohydrates69.8 g
- Total sugars11.3 g
Fibre12.7 g
Sodium569 mg

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