Italian Pasta and Beans Salad

Yield:
14 servings (1 cup each)

Preparation Time:
10 minutes; Start to Finish: 25 minute

Ingredients:

  1. 6 cups (16 oz.) rotini, uncooked
  2. Garlic Vinaigrette:
  3. 2 cups (19 oz. can ) cannellini beans, drained
  4. 2 cups (19-oz. can) chickpeas, drained
  5. 1 1/2 cups ( 12 oz. jar ) roasted red pepper, drained and chopped
  6. 1 cup large ripe olives, halved lengthwise
  7. 1/2 cup sliced green onion
  8. 3/4 cup olive oil
  10. 1/3 cup balsamic vinegar
  11. 1/4 cup chopped fresh parsley
  12. 2 cloves garlic, finely chopped
  13. 1 teaspoon fresh ground black pepper
  15. salt to taste
  16. pepper to taste
Directions:

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

Meanwhile, prepare Garlic Vinaigrette.

Stir in cooled pasta, cannellini beans, chickpeas, roasted red peppers, olives and gren onion; season to taste with salt and ground black pepper. Serve immediately or cover and refrigerate.



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