Pasta Salad with Beans and Peppers in Mustard Vinaigrette

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g beans, reen
  • Salt and pepper from the mill
  • 200 g pasta (e.. Pennetini)
  • Salt water
  • 400 g bell pepper (s), red and yellow
  • 100 g sprin onion (s)
  • 0.5 ½ bunch parsley
  • 5 tablespoon balsamic vinegar
  • 2 teaspoons mustard, grainier
  • 5 tablespoon olive oil
Pasta Salad with Beans and Peppers in Mustard Vinaigrette
Pasta Salad with Beans and Peppers in Mustard Vinaigrette

Instructions

  1. Clean the beans and cut them diagonally into pieces. Cook in a little boiling salted water for about 15 minutes. Put the pasta in plenty of boiling salted water and cook for about 8 minutes.
  2. Cut the peppers into diamonds or cubes. Drain the pasta and beans, rinse in cold water and allow to cool. Cut the spring onions into thin rings. Finely chop the parsley except for something to garnish.
  3. Mix together vinegar, mustard, a little salt and pepper. Vigorously knock in the olive oil. Stir in the spring onions and chopped parsley.
  4. Mix the pasta, beans, bell pepper and mustard vinaigrette and let it steep for about 30 minutes. Season well and serve in a bowl. Garnish with parsley.

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