Pasta salad with beans and peppers in mustard vinaigrette

Ingredients for 4 servings:

• 500 g beans, green
• Salt and pepper from the mill
• 200 g pasta (e.g. pennetini)
• salt water
• 400 g bell pepper(s), red and yellow
• 100 g spring onions
• ½ bunch parsley
• 5 tbsp balsamic vinegar
• 2 tsp mustard, grainy
• 5 tbsp olive oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

ideal for barbecues or other parties

Clean the beans and cut diagonally into pieces. Cook in a little boiling salted water for about 15 minutes. Add the pasta to plenty of boiling salted water and cook for about 8 minutes until tender. Cut the bell peppers into diamond shapes or cubes. Drain the pasta and beans, rinse in cold water, and let cool. Finely chop the spring onions. Finely chop the parsley, reserving a little for garnishing. Mix the vinegar, mustard, a little salt, and pepper. Whisk in the olive oil vigorously. Stir in the spring onions and chopped parsley. Mix the pasta, beans, bell peppers, and mustard vinaigrette and let stand for about 30 minutes. Season to taste and serve in a bowl. Garnish with parsley.