1 Bring a large pan of water to the boil, season with salt.
2 Add 300g of wholewheat fusilli pasta and cook until al dente. Meanwhile, finely dice 1 yellow pepper.
3 Slice 2 spring onions. Finely dice 1 clove of garlic.
4 Finely chop a handful of flat leaf parsley.
5 Halve 300g of cherry tomatoes and 45g of green olives.
6 Drain the pasta, rinse with cold water and transfer to a large serving dish.
7 Add 1 can of spicy bean salad. Mix well, then add the tomatoes, yellow pepper, olives, spring onions and mix together.
8 In a separate bowl combine 2 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, black pepper and the chopped garlic.
9 Add the juice of half a lemon, then stir well.
10 Add the chopped parsley to the pasta followed by the dressing and mix well.
11 Serve with some more chopped parsley.
Recipe courtesy of Napolina