Name: White Bean Pasta Salad with Tomato, Cucumber, Avocado & Pine Nuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 (398 ml) cans cannellini (white kidney) beans; 1 ½ English cucumbers; 1 ½ small pkgs grape tomatoes; 1 ½ lemons; ⅓ cup pine nuts; 425 g rotini pasta; 2 shallots; basil, dried; black pepper; mayonnaise; salt

White Bean Pasta Salad with Tomato, Cucumber, Avocado & Pine NutsWhite Bean Pasta Salad with Tomato, Cucumber, Avocado & Pine Nuts — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ avocados

3 (398 ml) cans cannellini (white kidney) beans

1 ½ English cucumbers

1 ½ small pkgs grape tomatoes

1 ½ lemons

⅓ cup pine nuts

425 g rotini pasta

2 shallots

basil, dried

black pepper

mayonnaise

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain pasta and rinse under cold water to cool; set aside.

Meanwhile, wash and dry the fresh produce.

Juice lemons into a large bowl.

Peel and mince shallots; add to the bowl with the lemon juice.

Add mayo and spices to the bowl; whisk to combine the dressing.

Quarter tomatoes and add to the bowl with the dressing.

Trim and small dice cucumbers; add to the bowl.

Halve and pit avocados; scoop out with a spoon and medium dice the flesh. Add to the bowl.

Drain and rinse beans, then add to the bowl.

Add cooked pasta and pine nuts to the bowl, then stir to combine the pasta salad.

To serve, divide pasta salad between plates or bowls. Enjoy!

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