Antipasto salad
200g penne 400g green beans, trimmed 2 garlic cloves, crushed 1 tbsp Dijon mustard 100ml red wine vinegar 80ml olive oil Salt and black pepper 200g fresh Mozzarella, cut into cubes 1 x 400g tin of cannellini beans, drained 150g salami, sliced 200g marinated artichoke hearts, chopped A handful of fresh parsley leaves, chopped
1 Bring a saucepan of water to the boil and cook the penne according to the package instructions.
2 Add the green beans to the water for the last three minutes of cooking and drain with the pasta. Rinse under cool water and drain again.
3 Whisk the garlic, mustard and vinegar until combined. Slowly stream in the oil, whisking constantly, until incorporated. Season with salt and black pepper.
4 Toss the pasta and beans with the dressing in a large bowl. Add the Mozzarella cubes, cannellini beans, salami, artichoke hearts and parsley. Serve, or cover and chill until needed.