Pasta and Bean Salad

Ingredients

• Salt

  Table

  3 tsp or 18g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• White beans

  Mature seeds, canned

  6 cup or 1.57kg

• Lemon zest

  3 tsp or 6g

• Vinegar

  Cider

  6 tsp or 30g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cherry tomatoes

  Red, ripe, raw, year round average

  36 cherry tomato or 612g

• Celery

  Raw

  3 stalk, medium or 120g

• Onions

  Raw

  6 tbsp chopped or 60g

• Parsley

  Raw

  12 sprig or 12g

Directions

1. Cook the pasta. Bring a large pot of water with 2 teaspoons of salt to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until tender. Drain but do not rinse.
2. While the pasta is cooking, prepare the vegetables. Slice the tomatoes into quarters, halve the celery lengthwise and then thinly slice it, thinly slice the onion, and chop the parsley.
3. Transfer the pasta to a large bowl and sprinkle with 3 tablespoons of olive oil. Mix to spread the oil evenly.
4. Add the rinsed beans and lemon zest to the hot pasta. Stir the salad gently. Leave to cool.
5. To make the dressing, whisk together the vinegar, mustard, remaining 1 teaspoon salt, and pepper in a bowl. Slowly whisk in the remaining 3 tablespoons of olive oil until emulsified.
6. Taste the dressing and add more salt and pepper, if desired.
7. Pour the dressing over the pasta and beans and stir to combine. Add the tomatoes, celery, onion, and parsley to the pasta mixture and stir gently to combine.
8. Serve and enjoy!