Pasta salad with herb dressing

Ingredients (serves 8)

• 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

Method

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

Notes

• 
  We used basil, parsley and chives.
  Super saver: Use 1 large green capsicum instead of red and save around $2.42 in total.