Pasta Salad with Parsley and Beans

Ingredients

• 200 g Sugar snap peas
• 400 g penne
• Salt
• 4 tbsp olive oil
• 1 can kidney beans (240 g)
• 1 can chickpeas (240 g)
• 2 cans tuna (140 g each, in own juice)
• 2 handfuls parsley
• 2 tbsp yogurt
• 2 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• 2 tbsp grainy mustard
• sugar
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the sugar snap peas, drain, remove stems and cut diagonally in half. Cook the pasta in boiling salted water al dente. In the last 1-2 minutes add the sugar snap peas to cook together. Drain, let sit briefly, then toss the pasta with 2 tbsp oil.

2. 2.

   Rinse the beans and chickpeas in a sieve, drain. Drain the tuna and break into pieces. Rinse the parsley, shake dry and pick off leaves.

3. 3.

   Combine yogurt, lemon juice, vinegar, mustard and remaining oil in a jar and whisk. Add a splash of water if needed, then season with salt, sugar and pepper to taste.

4. 4.

   Mix pasta and sugar snap peas with beans, chickpeas, tuna and parsley. Fold in the dressing and serve.