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Tuscan bean pasta salad

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Ingredients for 4 servings:

  • 200 g pasta
  • 500 g beans, green, fresh or frozen
  • 100 g tomatoes, dried
  • 500 g cocktail tomatoes
  • 1 bunch of spring onions
  • ½ bunch basil
  • 500 g low-fat yogurt
  • 3 tbsp balsamic vinegar, white
  • salt and pepper
  • Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW, per serving 6 PP

Cook the pasta and beans in salted water until al dente, let cool, and transfer to a large bowl. Soak the sun-dried tomatoes in a little hot water and let them swell for 10 minutes. Then add them to the pasta along with the soaking water. Quarter the fresh tomatoes, finely chop the spring onions, and add everything to the pasta. Blend the basil with the yogurt, stir in the balsamic vinegar, and season the dressing with salt, pepper, and sugar. Add to the salad and mix everything well. It’s best to let the salad stand for another 1-2 hours! WW: one serving of salad has 6 PP!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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