Pasta Salad

Serves: 4 | Preparation: 15 minutes


  • 2 cup cooked pasta
  • 4 cups vegetables (diced mushrooms, red capsicum strips, halved cherry tomatoes, sliced snow peas)
  • Fresh parsley, chopped finely
  • 400 g can four bean mix, drained


  • Juice of a lemon
  • 4 tablespoon olive oil
  • Black pepper


  1. Mix all ingredients together and place in reusable container
  2. Combine juice, oil and pepper and place in small container. Mix through salad before eating


  • Try baby spinach or rocket, grated carrot or zucchini, green capsicum, green beans, corn kernels, peas or roasted eggplant or pumpkin.
  • Replace four bean mix with drained tuna
  • Add 1 tablespoon pine nuts or sunflower seeds for a different texture
  • Use canned mushrooms, frozen snow peas or other canned and frozen vegetables as an alternative to fresh vegetables.
  • For an alternative dressing, combine 1 tablespoon olive oil with 1 tablespoon balsamic vinegar