Pasta Bean Salad

The recipe for this Pasta Bean Salad originally came from my mother. The combination of flavours meld well together with the gherkin and Italian dressing giving it a nice tang compared to the taste and texture of the beans. It is a really easy one and goes along way when feeding a lot of people at a party or BBQ which are very popular here in Australia.

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Ingredients

  • 1/2 to 1 packet of pasta spirals, elbows, penne etc.
  • 1 teaspoon of salt – optional
  • 1 tablespoon olive oil – optional
  • 1 400gm tin of Edgells 4 Bean Mix, drained
  • 4 celery stalks, diced
  • 1/2 cup gherkins, diced
  • 1/4 bottle Italian Dressing or Italian Balsamic Dressing

Method

  1. Boil pasta for recommended time in water with optional salt and oil, then drain in colander under cold water to wash away excess starch and cool the pasta down.
  2. Place pasta in a salad bowl and add the beans, celery and gherkins.
  3. Stir in the salad dressing but if you aren’t eating straight away reserve at least 1/2 of the dressing until you are ready to eat it, as the pasta will soak some of the dressing up

Note: Can be made the day before needed and lasts well for a few days in the fridge. You can also add corn kernels, fresh parsley and finely diced capsicum.

Ready to eat

Pasta Bean Salad

Pasta Bean Salad

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