Pasta salad with white beans, sun-dried tomatoes and Parmesan in a creamy dressing

Ingredients:

• 1/4 cup mayonnaise
• 1/4 tbsp. grated parmesan
• 1/4 cup sour cream
• 1 tbsp. freshly squeezed lemon juice
• 1 teaspoon chopped fresh oregano
• 1/4 tsp finely grated garlic
• 200 g of farfalle pasta (bow ties)
• 1 can (425 g) canned cannellini beans, rinsed
• 3/4 cup sun-dried tomatoes in oil, drained and chopped
• 0.5 cups thinly sliced ​​celery

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. In a large bowl, combine mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of freshly ground black pepper.
3. Add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; add to the bowl with the dressing.
4. Add the cannellini beans, sun-dried tomatoes, and celery to the bowl and toss to combine. Season with salt and pepper to taste. The pasta salad is best served immediately.