Marinated Pasta Salad with Mozzarella

Ingredients

• 6 3/4 oz (190 g) whole grain pasta
• 2 cups (320 g) canned cannellini beans, rinsed
• 1 1/4 cups (150 g) mozzarella
• 4 tbsp (40 g) Kalamata olives
• 3 cups (440 g) cherry tomatoes
• 6 cups (180 g) baby spinach
• 4 scallions (60 g)
• 2 cups (60 g) chopped fresh parsley
• 1/2 cup (120 ml) lemon juice
• 3 tbsp (45 ml) olive oil
• 4 tbsp (32 g) pumpkin seeds
• 1 tsp (2.4 g) black pepper

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Method

1. Cook the pasta in unsalted water until tender with a little bite, then drain it and toss it at once with the lemon, oil and pepper.
2. Halve the tomatoes, slice the scallions and wilt the spinach for a minute in the hot pasta pan.
3. Fold them through with the cannellini beans and leave the bowl 20 minutes.
4. Tear the mozzarella over, fold the parsley and sliced olives through and scatter the toasted pumpkin seeds on top.