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.

Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/1443/Italian_Pasta_and_Beans_Salad

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