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Wholemeal Pasta Salad

Ingredients

225 g wholewheat pasta twists
3 tbsp. olive oil
1 tbsp. white wine vinegar
1/4 tsp mustard powder
One clove garlic
two chopped spring onions
Salt and pepper
100g French beans, cooked
Four tomatoes, peeled, quartered and deseeded
50 g black olives, stoned

Method

Cook the pasta in plenty of boiling salted water for 10 to 12 minutes or until just tender.

Mix together, the oil, vinegar, mustard, garlic and salt and pepper until thickened. Pour over the hot pasta, mix well, cover and leave until cold.

Stir in the spring onions, beans and tomatoes and mix well.

Turn into a large salad bowl, scatter over the olives and serve.

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