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Photo of Pasta & bean salad by WW

Pasta & bean salad

5
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Ideal for lunch - can be made ahead and popped in a lunchbox.

Ingredients

Wholewheat Pasta, dry

150 g

Mixed Beans, cooked

240 g, (a 410g can, drained)

Sweetcorn, tinned, drained

165 g, (a 198g can, drained)

Red pepper

1 medium, de-seeded and diced

Mushrooms

150 g, (use chestnut mushrooms), diced

Spring Onions

5 medium, sliced

Olive Oil

1 tablespoon(s)

Vinegar, All Types

1 tablespoon(s), (use red wine vinegar)

Lemon Juice, Fresh

25 ml, (juice from half a lemon)

Fat Free Natural Fromage Frais

2 tablespoon(s)

Parsley, fresh

6 sprig(s), fresh, chopped

Instructions

  1. Cook the pasta according to packet instructions.
  2. Meanwhile, combine the pulses, sweetcorn, pepper, mushrooms and spring onions in a bowl. Season.
  3. Add the hot, drained pasta, olive oil, vinegar and lemon juice, and mix everything together.
  4. When cool, stir in the fromage frais and parsley, and adjust the seasoning to taste. Pack into lunchboxes (the mixture will keep for 2 days stored in the fridge).

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