Pasta Recipe-BEAN and PASTA SALAD

Ingredients

• 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

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Method:

1. 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.

2. Add beans, onion, celery, tomatoes and oilves.

3. TO PREPARE DRESSING : Combine all dressing ingedietns in a jar and shake well.

4. 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.