Radiatori with white beans in tomato dressing

When beans and pasta are eaten together, the vegetable proteins combine to provide as good a source of protein as meat. Here, tender cannellini beans partner chunky pasta in a salad with celery, capsicum and artichokes. A well–flavoured dressing marries the ingredients perfectly.

Radiatori with white beans in tomato dressing


  • 250 g radiatori (pasta grills) or other shapes
  • 1 can artichoke hearts, about 400 g, drained and quartered
  • 4 ripe tomatoes, peeled and cut into thin wedges
  • 3 stalks celery, thinly sliced
  • 1 red capsicum, seeded and cut into thin strips
  • 1 can cannellini beans, about 400 g, drained and rinsed
  • 2 tablespoons finely shredded fresh basil
  • Tomato dressing
  • 2 tablespoons sun–dried tomato paste
  • 1 clove garlic, crushed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon caster sugar
  • salt and pepper


  1. Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  2. Drain the pasta thoroughly and turn it into a large bowl.
  3. Add the artichoke hearts, tomatoes, celery, capsicum, cannellini beans and basil.
  4. Gently toss the pasta and vegetables together.
  5. The cold vegetables will cool the pasta, keeping the pieces firm and separate, while the warmth of the pasta will bring out the flavours of the vegetables.
  6. Whisk all the ingredients for the dressing together until thoroughly blended.
  7. Add seasoning to taste and pour the dressing over the salad.
  8. Lightly toss the salad to coat all the ingredients with dressing, then set aside until cool.
  9. Transfer the salad to individual bowls or one large dish to serve.

Serves 4
Preparation: 15-25 minutes, plus cooling
Cooking: about 10 minutes


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