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.
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. 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.
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