• 200g dried pasta spirals
• 1 medium sized red pepper
• 1 medium sized green pepper
• 1 medium sized yellow pepper
• 400g can black beans
• 1 tablespoon freshly chopped parsley

• Salt and freshly ground black pepper
• A large pinch of mustard powder
• A large pinch of sugar
• 75ml olive oil
• 40ml white wine vinegar
• Some salad leaves for serving.

Have ready some water soaked bamboo skewers.

1. Cook the pasta using a pasta insert in a large saucepan of boiling water for 10-12 minutes until cooked. Rinse in cold water, drain and leave to cool.
2. Core and deseed the peppers and chop the flesh into bite-sized pieces. Place in a large bowl. To obtain the best results and to save time try using a mini-chopper to prepare the chopped ingredients.
3. Drain the black beans and rinse well. Add the beans to the pepper pieces together with the chopped parsley and the cooled pasta.
4. Make the dressing by placing all the ingredients in a small basin and using an electric hand whisk or blender, whisk together well.
5. Pour the dressing over the salad ingredients and toss well together.
6. Arrange some salad leaves on a serving plate and pile the pasta salad on top of the leaves.

Serves 4 as a starter or 2 as a main course