Ingredients
100ml olive oil
200g cherry tomatoes
1 yellow capsicum
3 sticks of cucumber
200g kalamata olives
100g fresh Rocket
1 can red kidney beans
50ml balsamic vinegar to serve
100g walnuts, roughly crushed, to serve
2 cloves garlic crushed
100g fetta, to serve
Salt and cracked pepper, to serve
Method
Crush garlic and place into a small bowl of olive oil to infuse and set aside.
Cook pasta according to packet instructions. Strain and let stand to cool.
Meanwhile drain red kidney beans, slice cherry tomatoes in halves, cucumber into 2cm cubes, dice celery and thinly slice capsicum.
Place all ingredients in a large serving bowl, add warm pasta, pour in infused garlic oil, balsamic vinegar and stir through until consistent.
Fetta, salt and pepper and crushed walnuts to serve.