Three Bean Agnolotti Salad
Packed full of protein and flavour, this bean, tomato and pasta salad is perfect for a wholesome summer lunch.
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Preparation Time
10 minutes
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Cooking Time
10 minutes
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Serves
1 large salad to share
375g pack Latina™ Fresh Ricotta and Spinach Agnolotti
200g green beans, trimmed, blanched and cut in half
2 x 120g cans butter beans, drained
2 x 120g cans red kidney, drained
2 vine-ripened tomatoes deseeded and finely chopped
1/4 cup fresh flat-leaf parsley leaves
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1. Add Latina agnolotti to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain.
2. Gently combine agnolotti, beans, tomatoes and parsley in large serving bowl.
3. For the dressing, combine oil, vinegar and mustard in a screw-top jar. Shake well. Just before serving, drizzle dressing over salad and toss to combine.
This salad is also tastes great when topped with a creamy mustard dressing.
The following products might work well with this recipe: