Pasta & Bean Salad with Mustard dressing

This is a lovely summer salad perfect for a quick lunch, picnic, or summer bbq buffet. You can use any type of beans you like, however, I love the color Kidney beans give. Also, Ditali Lisci pasta No.84 are tiny little tubes of pasta. They look like a lego piece.  You can use penne, fusilli, or your pasta of choice.  The mustard dressing has a kick to it so maybe graduate the mustard to see what you’re happy with. I love dijon mustard.wp-1588248944878.jpg

Ingredients – Salad

  • 1 x 400g tin kidney beans drained & rinsed
  • 1 x 200g tin borlotti beans
  • 150g sweet corn (frozen or tinned)
  • 1 large spring onions (scallion) finely sliced.
  • 8 cherry tomatoes cut in quarters
  • ½ red pepper sliced into cubes
  • 250g Ditali Lisci pasta, cooked. (any pasta of choice is fine)


  1. Cook your pasta in salted water to packet instructions.
  2. Put everything into a large bowl. and gently mix
  3. season with salt & pepper then serve, topping with dressing as required.

Dijon Dressing – Ingredients

  • 4 tbsp Olive oil
  • 1 tbsp dijon mustard (use less if you want to taste as you go to get the kick you want).
  • 2 tbsp honey
  • 2 tbsp apple cider vinegar
  • pinch pepper
  • ¼ tsp salt
  • ½ thyme (fresh or day)
  • ¼ garlic salt


Whisk everything together. Have a taste to make sure it’s balanced and adjust where necessary, either some more oil, a touch of sweetness, or a hint of more mustard.  Pour on salad as serving.


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