Summer is on its way!

With the warm days we've been having in Adelaide recently I can really feel Summer in the air. And Summer is all about delicious salads. Here's a totally yummy recipe by the wonderful, but sadly departed, Linda McCartney from her book, "Linda's Kitchen".

Pasta and Bean Salad with Basil and Pecorino

250g pasta bows
1 red capsicum, roasted and peeled (see note)
1 yellow capsicum, roasted and peeled (see note)
175g green beans, lightly cooked (or snow peas, or asparagus)
125g canned red kidney beans
3 tablespoons chopped flat-leaf parsley
handful of fresh basil leaves
50g pecorino or parmesan cheese, shaved

Soy and lemon dressing:
juice of 1 lemon
3-4 tablespoons soy sauce
6 tablespoons sesame oil (I mix sesame and olive oil)
1 teaspoon grated fresh ginger
1 clove garlic, crushed
freshly ground black pepper

1. Cook pasta in boiling water until 'al dente'. Rinse under cold water and drain well.
2. Mix the capsicum, pasta, green beans, kidney beans and parsley in a salad bowl. Combine the dressing ingredients, add to salad, and toss gently until thoroughly mixed together.
3. Finally, fold in basil and cheese.

*Note: to roast capsicums, places large pieces, skin side up, under a hot grill until blackened. Place in a paper bag and when cool enough to be handled, peel the skin off (do not rinse under water).

Great picnic food, or for warm Summer nights out on the verandah :)