375g casarecce pasta
250g green beans, trimmed, halved
250g punnet cherry tomatoes, halved
1 cup sprouts crunchy combo
3 green spring onions, thinly sliced
185g packet hot smoked salmon, skin removed, flaked
1⁄4 cup drained, sliced pickled ginger, cut into pieces
1⁄4 cup light soy sauce
2 tblsps lime juice
1 tsp caster sugar
Cook pasta in a stockpot of boiling, salted water for about 8 minutes, adding beans in the last 2 minutes of cooking, or until pasta and beans are tender. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
2 Meanwhile, make dressing. Combine all ingredients in a jug. Mix well.
3 To serve, add tomatoes, sprouts, onions and dressing to pasta and beans. Toss well. Transfer to a serving bowl. Top with salmon and pickled ginger.