Salad with pasta and beans

Ingredients
200 g Riso Scotti Rice Penne
100 g red beans, from the can, well drained and washed
100 g champignon mushrooms, from the can, well drained and cut in half
1 teaspoon cumin seeds
1 handful of fresh dill, finely chopped
2 tablespoons of white vinegar
2 teaspoons of mustard, with beans
6 tablespoon of extra virgin olive oil
6 cherry tomatoes cut in half
2 green onions cut in 4 cm long pieces
Salt
Black pepper, freshly ground
Fresh dill, for garnishing

Instructions
Boil the pasta in lots of water, adding plenty of salt, for 7 minutes, or according to the instructions written on the pack, until they are al dente. Drain them well and put aside.
Meanwhile, prepare a dressing stirring in a bowl the vinegar with the mustard, salt and pepper. Use a pear shaped whisk to gradually incorporate the oil, stirring continuously, until you have obtained a solid, golden color mixture. Add the chopped dill and cumin seeds.
Cover the bowl and put aside until the pasta is done, to allow the flavors some time to blend.
Transfer the pasta in a large bowl. Add the beans, green onion, tomatoes, mushrooms and dressing. Stir well. Garnish with fresh dill and serve

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