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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Mix together vinegar, mustard, a little salt and pepper. Vigorously knock in the olive oil. Stir in the spring onions and chopped parsley.
- 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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