Fusilli Salad with Lemon Vinaigrette

This tasty pasta salad is perfect for a summer picnic or potluck party. Serves 4

Ingredients:
220 g wheat or gluten-free fusilli
2 cups green beans, cut into 3-4cm lengths
1/3 cup pine nuts or slivered almonds
1/3 cup pitted, sliced Calamata olives
1/4 cup chopped spring onions
1/4 cup capers
3 tablespoons flat leaf parsley, chopped

Dressing:
80 ml Extra Virgin Olive Oil or a mix of olive and macadamia oil
2 TS fresh lemon juice
1 TS rice wine vinegar
2 ts Ume Plum Seasoning or 2 pinches Sea Salt
2 ts Dijon mustard
2 ts Organic Rice Malt Syrup 
1 clove garlic, crushed or 1 tablespoon finely chopped shallot
A generous pinch of black pepper
2 ts fresh chopped thyme, marjoram or oregano, or 1/2 ts dried

Method:
1. Cook the fusilli according to the directions on the pack until ‘al dente', then immediately drain, rinse in a cold water bath, drain and set aside.
2. Drop the green beans into boiling, lightly salted water and simmer for about 5 minutes, until just cooked. Drain, plunge into cold water to set the colour, drain and leave to one side.
3. Toast the pine nuts in an un-oiled pan over a medium heat, stirring constantly for 3-5 minutes, until golden brown. Remove from pan and set aside.
4. In a small bowl, whisk together all the dressing ingredients. 
5. Combine all the salad ingredients in a large bowl, add the dressing and mix well. If time allows, let chill for 30 minutes before serving.

Chef: John & Jan Belleme