Complexity:  Easy


  • 1 pack bow tie pasta (we used the tri color)
  • 1 can whole kernel corn, drained
  • 1 large sweet pepper diced
  • 1 can butter beans, drained
  • 2 tomatoes, diced
  • 2 tbsp mustard
  • 2 oz red wine vinegar
  • 3 blades shadon beni, minced
  • 2 cloves garlic, minced
  • Juice of 1 small lime
  • ½ tsp sugar
  • ½ cup olive oil
  • Salt and pepper to taste


  1. Cook the pasta as directed. Drain and set aside.
  2. Whisk together the mustard, vinegar, lime juice, sugar, salt and pepper. Mix in the shadon beni and garlic. Add the olive oil, whisking continuously until blended. Taste and adjust seasoning if necessary.
  3. Add half the pasta to the dressing. Mix in the corn, beans, sweet pepper and tomatoes. Add in the remaining pasta ensuring the vegetables and dressing are well incorporated. Taste and adjust if necessary. Refrigerate until ready to serve.