Mediterranean Farfalle (Bow Tie) Pasta Salad

• 6 cups farfalle pasta, uncooked
• 1 (7 ounce) container roasted red peppers or (7 ounce) container pimientos, drained and sliced into strips
• 1/2 cup onion, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 1/3 cup red wine vinegar
• 2 garlic cloves, minced
• 2/3 cup olive oil
• 1 (15 ounce) can cannellini beans or (15 ounce) can navy beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• salt and pepper, to taste

1. Boil pasta for 11 minutes (al dente) to 12 minutes. Rinse with cold water to cool quickly; drain well.
2. Meanwhile, in a large bowl, combine roasted red pepper, onion, parsley, vinegar, and garlic.
3. Let stand 5 minutes. Stir in oil.
4. Add cooled pasta, beans, and seasoning; toss lightly until well blended.
5. Cover; refrigerate 2 hours.

farfalle pasta, red peppers, onion, fresh parsley, red wine vinegar, garlic, olive oil, cannellini beans, red kidney beans, salt

Taken from www.food.com/recipe/mediterranean-farfalle-bow-tie-pasta-salad-212519 (may not work)