Pasta and Bean salad

Ingredients

• Salt

  Table

  3 tsp or 18g

• Pasta

  Corn, dry

  4 cup or 420g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• White beans

  Mature seeds, cooked, boiled, without salt

  6 cup or 1.07kg

• 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 by bringing a large pot of water with 2 teaspoons of the salt to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is tender.
2. In the meantime, slice the tomatoes into quarters, halved the celery lengthwise and then thinly slice, thinly slice the onion, and chop the parsley.
3. Drain but do not rinse..Transfer the pasta to a large bowl and sprinkle with 3 tablespoons of the 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, in a bowl, whisk the vinegar, mustard, remaining 1 teaspoon salt, and pepper. Slowly whisk in the remaining 3 tablespoons oil until it is all added. Taste for seasoning and add more salt and pepper, if you like.
6. Pour the dressing over the pasta and beans and stir. Then add the tomatoes, celery, onion, and parsley to the pasta mixture and stir gently thoroughly.
7. Serve and enjoy!