Ingredients:
10 ounces tri-color spiral pasta
2 tablespoons sunflower oil
1 leeks, sliced
1 red bell peppers, seeded and diced
1 cup fresh spinach, finely shredded
5 ounces button mushrooms, halved
1 (10 ounce) cans red kidney beans, rinsed and drained
1 (10 ounce) cans cannellini beans, rinsed and drained
2 tablespoons chives, snipped
1/2 teaspoon fresh ground black pepper
2 ounces sunflower seeds, toasted
2 garlic cloves, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons cider vinegar
1/2 cup olive oil
Directions:
Cook pasta in large pot of rapidly boiling salted water until al dente. Drain well.
In a large pan, heat the oil. Add the leek and bell pepper and stir-fry over medium heat for 2-3 minutes. Add spinach and mushrooms and toss together for about 1 minute, or until spinach just begins to wilt. Set aside.
Make the dressing: mix garlic, cumin, coriander, and vinegar together in a bowl. Gardually whisk in the olive oil.
In a salad bowl, toss the pasta, vegetables, beans, chives, and black pepper. Add the dressing and toss. Sprinkle sunflower seeds over the top and serve.
Servings: 6
Time preparation: 25 min.
Time total: 40 min.