50 g green beans, trimmed and cut into 3cm lengths
6 sundried tomatoes in oil, drained and chopped in half
Salt and black pepper
2-3 chunks of leftover prosciutto-wrapped salmon
1 Cook the pasta according to the package directions, then drain well and set aside in a large bowl.
2 Blanch the green beans in boiling water for 45 seconds. Remove immediately and plunge into ice water, then drain on a plate lined with kitchen paper. Add to the pasta along with the sundried tomatoes.
3 Place all of the dressing ingredients in a bowl and whisk together until smooth.
4 Add the dressing to the pasta and stir to coat evenly. Season with salt and black pepper. Place the pasta salad in a tub and top with 2-3 chunks of prosciutto-wrapped salmon.