1 L (4 cups) cooked short pasta (e.g., fusilli, macaroni, or rotini), cooled
250 ml (1 cup) cucumber, diced
250 ml (1 cup) cherry tomatoes, halved
1 red onion, finely chopped
1 can KOO Baked Beans in Tomato Sauce (do not drain)
250 ml (1 cup) sweet chilli sauce
60 ml (¼ cup) fresh parsley, chopped
15 ml (1 Tbsp) fresh lemon juice
Salt and freshly ground black pepper, to taste
Prepare Pasta and vegetables: Ensure the cooked pasta is completely cooled. Dice the cucumber and chop the red onion. Halve the cherry tomatoes.
Combine Salad Base: In a large mixing bowl, combine the cooled pasta, diced cucumber, halved cherry tomatoes, chopped red onion, and chopped parsley.
Add Dressing and Beans: Pour the entire can of KOO Baked Beans (including the sauce) into the bowl. Add the sweet chilli sauce and the fresh lemon juice.
Mix and Season: Mix all the ingredients gently until the pasta and vegetables are well coated in the dressing and bean sauce.
Chill: Place the salad in the refrigerator and chill for at least 30 minutes (or preferably 2 hours) to allow the flavours to develop and the salad to cool thoroughly.
Serve: Taste just before serving and season with salt and pepper if required. Serve cold as a side dish.
