|1 Pkg (375g)||CATELLI® BISTRO® SUN-DRIED TOMATO SPAGHETTINI|
|1/2 cup (125 g)||Pumpkin Seeds|
|2 tbsp (30 ml)||Chopped Garlic|
|1 cup (250 ml)||Chopped Ham|
|2 cup (500 ml)||canned kidney beans, drained|
|2 cup (500 ml)||thinly sliced cucumber|
|1/2 cup (125 ml)||Plain Greek Yogurt|
|1/4 cup (60 ml)||Virgin Olive oil|
|1 tbsp (15 ml)||Lemon Juice|
|2 tsp (10 ml)||Dijon Mustard|
|1/4 cup (60 ml)||Chopped Dill|
Cook the Catelli® Bistro® Sun-Dried Tomato Spaghettini for 7 minutes. Drain and refresh in cold water, then drizzle with a little olive oil.
Pour a little olive oil in a skillet, add pumpkin seeds, and toast while stirring for 1 minute. Add garlic and ham and cook for 2 minutes while stirring, then place mixture in a bowl.
Combine dressing ingredients.
Place pumpkin seed mixture, kidney beans, cucumber, and spaghettini in a bowl. Pour in dressing, season with salt and pepper, and mix together.
Serve warm or cold.