Fusilli Salad with Italian Salami

For 1 serving
Energy	446 kcal
Protein	13 g
Fat	22 g
Carbohydrates	49 g
Total Dietary Fibre	2.1 g
Sodium	407 mg
A good source of thiamin, niacin, folate, vitamin B-12, C and E, iron, magnesium and zinc. A moderate source of fibre

1	package (16 oz./450 g) fusilli pasta	1
1 cup	WHITE PEA BEANS, soaked and cooked or canned in water: drained and rinsed	250 mL
5 oz	hard Italian hot salami, sliced thinly	140
4	plum tomatoes, chopped	4 g
1/2	red pepper, cut in long, thin slices	1/2
1/2	green pepper, cut in long, thin slices	1/2
10	black olives, pitted and halved	10
2 tbsp	fresh parsley	25
Balsamic Vinaigrette
1 tbsp	Dijon mustard	15 mL
2 tbsp	balsamic vinegar	25 mL
1 tbsp	lemon juice	15 mL
1	clove garlic, minced	1
1/2 cup	olive oil	125 mL
	salt and pepper to taste

Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine remaining salad ingredients. Add pasta and toss lightly to mix.
Dressing: Mix all ingredients together, whisking the olive oil in gradually at the end, until dressing is slightly thickened. Season with salt and pepper.
Just before serving, pour dressing over salad and toss.