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Ingredients

200g dried elbow pasta
150g green beans, trimmed, halved lengthways
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons dijon mustard
400g can four bean mix, drained, rinsed
3 tomatoes, roughly chopped
100g fetta, crumbled
1/2 cup shredded fresh basil leaves
1/2 small iceberg lettuce, cut into small wedges

Method

Step 1 Cook pasta following packet directions, adding green beans for the last minute of cooking time. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
Step 2 Meanwhile, whisk vinegar, oil and mustard in a jug. Season with salt and pepper.
Step 3 Add canned beans, tomato, fetta, basil and lettuce to pasta mixture. Pour over dressing and toss to combine. Serve.

Tomato, basil and bean pasta salad

How to make Tomato, basil and bean pasta salad

Ingredients

Method