Pasta salad with balsamic lemon dressing

For the salad

• 1 tin red kidney beans, drained
• 1 tin cannelini beans, drained
• 12 ¼ oz penne rigate pasta
• 1 red pepper, chopped
• 2 ½ oz black olives, pitted and sliced
• ½ oz capers
• basil to garnish
• ¾ oz Parmesan cheese shavings to garnish

For the dressing

• 5 tbsp olive oil
• 1 tsp lemon-infused olive oil
• 1 tsp balsamic vinegar
• ¼ tsp black pepper
• ½ tsp sugar

Method

1. Cook the pasta in boiling water, until al dente. When cooked drain the pasta and rinse it under cold water.
2. Then, mix the pasta in a bowl with the drained beans, chopped peppers, capers and olives.
3. To make the dressing, place all of the dressing ingredients in a bowl or jug and mix well. Then, pour it over the pasta and coat thoroughly.
4. Serve sprinkled with the shavings of parmesan cheese and garnish with basil.

Nutritional information

Allergy advice

Contains: wheat (gluten), milk.

Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start cooking.