Italian Pasta & Bean Salad

Ingredients

• Servings: 10
• 12 ounces tri-color spiral pasta
• 1 (12 ounce) jar roasted red peppers, drained and chopped (see below to roast your own)
• 1 (15 ounce) can cannellini beans, drained (great northern)
• 1 (15 ounce) can garbanzo beans, drained
• 1 (3 7/8 ounce) can sliced black olives
• 1/2 cup chopped green onion
• feta cheese, for topping (optional)
• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup chopped parsley
• 2 -4 cloves chopped garlic
• 1 teaspoon black pepper

Recipe

• 1 cook pasta according to directions; drain.
• 2 rinse with cold water.
• 3 prepare vinaigrette while pasta is cooking.
• 4 stir all vinaigrette ingredients together in large bowl.
• 5 to roast pepper take 1 large red bell pepper, roast under broiler or on barbecue rotating frequently until skin is black.
• 6 place warm pepper in sealed zip lock bag for 5 minutes.
• 7 peel skin off pepper while it is still hot.
• 8 seed and chop pepper.
• 9 stir pasta, pepper, canned ingredients and onion into vinaigrette.
• 10 chill and serve.
• 11 top with feta cheese if desired.
• 12 enjoy!