Pasta & bean salad
5
Points®
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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