300g Napolina Whole Wheat Fusilli
2 tablespoons Napolina Extra Virgin Olive Oil
1 x 400g can of Napolina Spicy Bean Salad
45g Napolina Green Olives
2 tablespoons Napolina Balsamic Vinegar
2 spring onions, finely sliced
1 garlic clove, finely diced
1 yellow pepper, finely diced
300g cherry tomatoes
Handful of flat leaf parsley, finely chopped
Bring a large pan of water to the boil, season with salt.
Add 300g of wholewheat fusilli pasta and cook until al dente.
Meanwhile, finely dice 1 yellow pepper.
Slice 2 spring onions.
Finely dice 1 clove of garlic.
Finely chop a handful of flat leaf parsley.
Halve 300g of cherry tomatoes and 45g of green olives.
Drain the pasta, rinse with cold water and transfer to a large serving dish.
Add 1 can of spicy bean salad.
Mix well, then add the tomatoes, yellow pepper, olives, spring onions and mix together.
In a separate bowl combine 2 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, black pepper and the chopped garlic.
Add the juice of half a lemon, then stir well.
Add the chopped parsley to the pasta followed by the dressing and mix well.
Serve with some more chopped parsley.