TOMATO, BEAN AND BASIL PASTA SALAD

Packed with colour and flavour, this would be a great buffet option if you’re planning a party, as it caters for vegans.

SERVES 4 AS A MAIN

✣ 300g (10oz) orecchiette or other pasta shapes

✣ 200g (7oz) fine green beans, cut into 2-3cm (¾in-1in)pieces

✣ 4 tomatoes, finely diced

✣ 2 garlic cloves, crushed or grated

✣ 1 small red onion, very thinly sliced

✣ 2tbsp extra virgin olive oil

✣ 1tbsp white wine vinegar

✣ 25g pack fresh basil

✣ 2 x 400g tins cannellini beans, drained and rinsed

1 Cook the pasta in a large pan of boiling, lightly salted water according to the packet instructions, adding the green beans for the last 2 mins of cooking.

2 Meanwhile, in a large serving bowl, stir together the tomatoes, garlic, red onion, olive oil and white wine vinegar, and season to taste. Reserve a few basil leaves to garnish, then shred the remainder and stir into the salsa.

3 Cool the pasta and green beans under cold water, then drain very well. Add to the tomatoes with the cannellini beans and toss gently together. Before serving, scatter over a few extra basil leaves.