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Penne salad with leaves in lunch box

Green bean & penne salad with tomato and olive dressing

A star rating of 3.1 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal265
low infat8g
saturates1g
carbs36g
sugars10g
fibre9g
protein9g
salt0.3g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS

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BOOST THE PROTEIN
If you're following the vegetarian menu of our Healthy Diet Plan, add 80g of thinly sliced, pan-fried halloumi to your salad for a cheesy protein boost. Fry the slices for around 30 seconds each side until golden.

Recipe from Good Food magazine, January 2018

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A star rating of 3.1 out of 5.9 ratings
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