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Pasta Apple Salad

Ready under 20 minutes, this pasta apple salad is delicious and filling at the same time.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course, Salad
Ingredients Method Notes

Ingredients
  

For the salad
  • 100 grams wholegrain pasta (penne, farfalle or fussili)
  • 1 tsp salt
  • 1 medium (150 grams) apple
  • 1 small (100 grams) onion
  • ½ lime
  • 1 can (400 grams) kidney beans
  • ½ packet (200 garms) mixed salad greens (washed and cut) (or greens of choice)
For the dressing:
  • 2 Tbsp (30 ml) olive oil
  • ½ lime
  • ¼ tsp salt
  • ¼ tsp freshly crushed black pepper
  • 2 Tbsp full fat yogurt or greek yogurt

Method
 

  1. Fill a pot with about 2 liters of water and bring it to boil. Add the pasta and salt, and let it cook according to packet instructions (mine took 8 minutes). Drain when cooked.
  2. While the pasta cooks, drain the kidney beans and wash thoroughly. Put it into a sieve to let out all the water. Dice the apple. I like to cut the onion into rings because it looks beautiful in the salad. You can cut it any way you prefer.
  3. Take a big pasta bowl and add the greens (washed, cut and dried if not using packed). Add all the rest of the ingredients.
  4. For the dressing, add all the ingredients into a small glass jar. Put a tight lid on and shake well to incorporate everything together.
  5. Pour the dressing onto the pasta and mix thoroughly. Enjoy!

Notes

  • You can make this salad for up to a day ahead of time. Put it in an airtight container and store into the fridge. If you are making this salad in bulk or for meal prepping, store the dressing separately and mix just before consumption. This will prevent the salad from getting soggy and will keep it fresh for longer.
  • You can use any greens that you prefer, or add cucumber instead.
  • Skip the yogurt or use vegan yogurt to make the salad vegan.