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 & Cereals||2|
|Healthy Fats & Oils||1|
|Total fat||9.5 g|
|- Saturated fat||1.9 g|
|Total carbohydrates||69.8 g|
|- Total sugars||11.3 g|