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
- 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.
- Make dressing: Place herbs, oil, vinegar, mustard and cream in a screw-top jar. Secure lid. Shake to combine.
- Add capsicum, pine nuts, onion, cucumber, tomato and dressing to pasta mixture. Season with salt and pepper. Toss to combine.