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Pasta And Bean Salad

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Ingredients

1 small red pepper (capsicum), seeded
1 small green pepper (capsicum), seeded
60 g (2 oz) cooked green beans
185 g (6 oz) pasta bows
90 g (3 oz) cooked kidney beans
250 g (8 oz) fresh beansprouts, rinsed and drained
3 tablespoons chopped fresh parsley, and parsley sprigs, to garnish

DRESSING:

125 ml (4 fl oz/ cup) olive oil
2 tablespoons lemon juice
2 teaspoons soy sauce
teaspoon salt
teaspoon pepper

Details

Serves: 6


Method

Grill red and green peppers (capsicums) on a rack over hot coals for 7 minutes, turning occasionally until charred and blistered. Pare away outer skin, then halve the peppers (capsicums) lengthwise and cut into thin strips. Slice the green beans diagonally.


Cook pasta bows in boiling, salted water until just tender. Drain. Put all salad ingredients into a bowl. Mix together oil, lemon juice, soy sauce and salt and pepper until well blended. Add to salad ingredients and toss well. Garnish with chopped parsley.

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