1/2 lb (225g) pennette or other
small hollow pasta
3 cups (750ml) cooked
cannellini beans (or any small white beans)
1 small red onion, thinly
sliced
1 thin stalk celery, sliced
2 small tomatoes, cut in wedges
2 oz (60g) small black olives
fresh oregano leaves, to
garnish
DRESSING
1/2 cup (125ml) extra virgin
olive oil
1 1/2 tsp (7.5ml) dijon-style
mustard
juice of 1 lemon
1 tbsp (15ml) finely chopped
fresh oregano or parsley
salt and freshly ground black
pepper
1 clove garlic, crushed
Method:
Cook
pennette in boiling salted water until al dente.
Drain, rinse under cold water and drain again.
Transfer to a large serving bowl, stir in a little
of the oil to prevent sticking, and cool.
Add
beans, onion, celery, tomatoes and oilves.
TO
PREPARE DRESSING : Combine all dressing ingedietns
in a jar and shake well.
Pour
dressing over salad. Toss thoroughly and taste for
salt and pepper. Cover and chill. When ready to
serve, toss again lightly and garnish with oregano
leaves.
