Penne salad with leaves in lunch box

Green bean & penne salad with tomato and olive dressing

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(7 ratings)

Prep: 10 mins Cook: 12 mins


Serves 2

Make a speedy pasta salad tossed with a healthy tomato and basil dressing for a low-calorie, vegetarian lunch that packs in three of your 5-a-day

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal265
  • fat8g
  • saturates1g
  • carbs36g
  • sugars10g
  • fibre9g
  • protein9g
  • salt0.3g
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  • 75g wholemeal penne
  • 160g green beans, trimmed and cut into short lengths
  • 1 large red onion, halved and thinly sliced
  • 2 tomatoes, chopped
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tbsp apple cider vinegar
  • 10g basil leaves
  • 4 Kalamata olives, chopped
  • large handful rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  1. Boil the pasta in a pan of water for 5 mins. Add the beans and onion, return to the boil and cook for 5 mins more.

  2. Meanwhile, put the tomatoes in a bowl with the oil, vinegar and basil (saving a couple of leaves), then blitz with a hand blender to make a dressing.

  3. Drain the pasta and beans, tip into the dressing, add the olives and mix well. Spoon onto plates and top with the basil leaves and rocket, or pack into lunchboxes, cool, then top with the rocket and basil. Can be chilled for up to one day ahead.

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Comments, questions and tips

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Abena's picture
27th Feb, 2018
Tasty but rather troublesome blending the tomatoes into a dressing. I ended up just mashing them as best I could with a fork.
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