Italian Pasta and Beans Salad

Yield: 14 servings (1 cup each)

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

Ingredients

6 cups (16 oz.) rotini, uncooked

Garlic Vinaigrette:

3/4 cup olive oil

1/3 cup balsamic vinegar

1/4 cup chopped fresh parsley

2 cloves garlic, finely chopped

1 teaspoon fresh ground black pepper

2 cups (19 oz. can ) cannellini beans, drained

2 cups (19-oz. can) chickpeas, drained

1 1/2 cups ( 12 oz. jar ) roasted red pepper, drained and chopped

1 cup large ripe olives, halved lengthwise

1/2 cup sliced green onion

salt to taste

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.

Please note that some ingredients and brands may not be available in every store.

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