Pasta salad with herb dressing

Celebrate this summer with a sumptuous spread of festive foods with a twist!

• 375g dried penne pasta
• 100g green beans, trimmed
• 1 large red capsicum, thinly sliced
• 2 tablespoons pine nuts, toasted
• 2 green onions, finely chopped
• 1 Lebanese cucumber, halved, sliced
• 250g cherry tomatoes, halved
• 1/3 cup chopped fresh herbs (see note)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 2 teaspoons wholegrain mustard
• 1 tablespoon pure cream

Energy 1161kJ	Fat saturated 2.00g
Fat Total 11.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 35.00g	Dietary Fibre 3.00g
Protein 7.00g	Cholesterol 3.00mg
Sodium 28.27mg

All nutrition values are per serve.

1. Step 1

   Cook pasta in a saucepan of boiling, salted water, following packet directions, adding beans for last 3 minutes of cooking. Drain. Transfer to a bowl. Cool.

2. Step 2

   Make dressing: Place herbs, oil, vinegar, mustard and cream in a screw-top jar. Secure lid. Shake to combine.

3. Step 3

   Add capsicum, pine nuts, onion, cucumber, tomato and dressing to pasta mixture. Season with salt and pepper. Toss to combine. Serve.

Barbecued mushrooms and asparagus

Honey-mint glazed lamb

We used basil, parsley and chives.

Super saver: Use 1 large green capsicum instead of red and save around $2.42 in total.