Name: Pasta salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram small pasta; 2/3 cup (200g) mayonnaise; 2 teaspoon wholegrain mustard; 300 gram can butter beans, rinsed, drained; 100 gram roasted capsicum, drained, chopped coarsely; 250 gram cherry tomatoes, halved; 100 gram leg ham, chopped coarsely; 1/2 cup (55g) coarsely chopped baby green beans; 1/3 cup (25g) parmesan cheese flakes

Ingredients

250 gram small pasta

2/3 cup (200g) mayonnaise

2 teaspoon wholegrain mustard

300 gram can butter beans, rinsed, drained

100 gram roasted capsicum, drained, chopped coarsely

250 gram cherry tomatoes, halved

100 gram leg ham, chopped coarsely

1/2 cup (55g) coarsely chopped baby green beans

1/3 cup (25g) parmesan cheese flakes

Method

1. Cook pasta in large saucepan of boiling water until just tender; drain. Rinse pasta under cold water; drain well.

2.Transfer pasta to a large bowl, cool, then add combined mayonnaise and mustard to pasta. Stir in remaining ingredients.

For extra fibre, use wholemeal pasta. For those who are gluten-intolerant, try gluten-free pasta.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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