Pasta and Bean Salad Recipe
Ingredients
2 tablespoons olive oil
3 tablespoons unsweetened orange juice
1 garlic clove, peeled and crushed
salt, freshly ground black pepper
2 tablespoons finely chopped fresh parsley
175 g (6 oz) whole wheat pasta shapes
175 g (6 oz) cooked red kidney beans
50 g (2 oz) soya bean sprouts
2 tablespoons plain unsweetened yogurt
1 tablespoon chopped chives
75 g (3 oz) alfalfa salad sprouts
Directions
1. Mix the olive oil with the orange juice, garlic, salt and pepper to taste and the chopped parsley.
2. Cook the wholewheat pasta shapes in a large pan of boiling salted water until tender (8-10 minutes, depending on the size of the pasta shapes).
3. Drain the pasta shapes thoroughly and stir into the orange and oil dressing while the pasta is still warm. Allow to cool.
4. Mix in the kidney beans and soya bean sprouts; stir in the yogurt and chives.
5. Spoon the prepared salad on to a shallow serving dish and arrange the alfalfa salad sprouts around the edge. Serve as a complete light meal.
2. Cook the wholewheat pasta shapes in a large pan of boiling salted water until tender (8-10 minutes, depending on the size of the pasta shapes).
3. Drain the pasta shapes thoroughly and stir into the orange and oil dressing while the pasta is still warm. Allow to cool.
4. Mix in the kidney beans and soya bean sprouts; stir in the yogurt and chives.
5. Spoon the prepared salad on to a shallow serving dish and arrange the alfalfa salad sprouts around the edge. Serve as a complete light meal.
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