Three Bean Agnolotti Salad

Three Bean Agnolotti Salad

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20 Minutes Prep
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2 Servings

Ready in just 20 minutes and packed full of protein and flavour, this bean, tomato and pasta salad is perfect for a wholesome summer lunch.

Ingredient List

  • Small check mark in a circle icon 375g pack Latina™ Fresh Ricotta & Spinach Agnolotti
  • Small check mark in a circle icon 200g green beans, trimmed, blanched and cut in half
  • Small check mark in a circle icon 2 120g cans butter beans, drained
  • Small check mark in a circle icon 2 120g cans red kidney, drained
  • Small check mark in a circle icon 2 vine-ripened tomatoes deseeded and finely chopped
  • Small check mark in a circle icon ¹⁄4 cup fresh flat-leaf parsley leaves
  • Small check mark in a circle icon ¹⁄4 cup extra virgin olive oil
  • Small check mark in a circle icon 2 tablespoons red wine vinegar
  • Small check mark in a circle icon 2 tablespoons dijon mustard

Preparation

  1. Add Latina™ Fresh Ricotta & Spinach Agnolotti to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain.
  2. Gently combine agnolotti, beans, tomatoes and parsley in large serving bowl.
  3. For the dressing, combine oil, vinegar and mustard in a screw-top jar. Shake well. Just before serving, drizzle dressing over salad and toss to combine.