Rainbow pasta salad Cooking Recipe - Healthier. Happier. Queensland

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Rainbow Pasta Salad
  • 300g green beans, ends trimmed, cut into 3cm pieces
  • 200g spiral or bowtie pasta (3 cups cooked)
  • 1x 420g can no-added-salt corn kernels, drained
  • 1x 420g can four bean mix, drained
  • 250g punnet cherry tomatoes, halved
  • 1 medium red capsicum, seeded and cut into thin 3cm strips
  • ½ medium red onion, peeled and finely chopped
  • ½ cup drained fat-free semi-sundried tomatoes, drained and chopped
  • ½ cup flat-leaf parsley, finely chopped
  • ½ cup basil leaves, shredded

Dressing

  • 1½ tablespoons Dijon mustard
  • ½ tablespoon honey
  • ½ tablespoon white vinegar or white wine vinegar
  • ½ tablespoon water
  1. Bring a medium-sized saucepan of water to the boil. Add green beans and simmer for 2 minutes until they are bright green. Remove beans with a slotted spoon and refresh under cold water. Alternatively cook beans in the microwave on high (100%) for 2 minutes with a tablespoon of water in a microwave-safe bowl.
  2. Add pasta to the boiling water and cook according to packet directions until just tender.
  3. Drain well and add to a large serving bowl with drained beans and remaining salad ingredients.
  4. In a small jug, mix dressing ingredients together then pour over salad. Toss until well combined.
  5. Serve immediately or enjoy cold the next day.

Alternatives

  • Replace tinned corn with frozen corn or kernels removed from 1 fresh cob which has been steamed or microwaved on high (100% power) for 3 minutes.
  • Add a small chopped avocado just before serving.
  • Add cooked chicken or canned tuna or salmon for a non-vegetarian option.

Storage Suggestions

  • Salad can be covered and stored in fridge for 1 day.

Equipment List

  • medium sized saucepan or microwave safe lidded dish
  • slotted spoon
  • colander
  • large serving bowl
  • small jug

Acknowledgement

Recipe from LiveLighter® campaign © State of Western Australia [2012] reproduced with permission.

Nutrition Information


517g Quantity per serving Quantity per 100g
Energy 1997kJ 386kJ
Protein 21.7g 4.2g
Fat, total 3.8g 0.7g
— Saturated 0.5g 0.1g
Carbohydrate 75.6g 14.6g
— Sugars 18.1g 3.5g
Fibre 22.8g 4.4g
Sodium 564mg 109mg
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