Three Bean Agnolotti Salad

20 Mins

Serves 2

Three Bean Agnolotti Salad

Ready in just 20 minutes and packed full of protein and flavour, this bean, tomato and pasta salad is perfect for a wholesome summer lunch.

INGREDIENTS

375g pack Latina™ Fresh Ricotta & Spinach Agnolotti
200g green beans, trimmed, blanched and cut in half
2 120g cans butter beans, drained
2 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

METHOD

  1. Add Latina™ Fresh Ricotta & Spinach 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.