Kamut Ditalini And Bean Salad

• 12 ounces kamut ditalini
• 15 ounces garbanzo beans, drained
• 15 ounces kidney beans, drained
• 15 ounces great northern beans, drained
• 1 cup celery, with the leaves, thinly sliced
• 3 large tomatoes, cut into chunks
• 1/2 cup fresh basil, chopped
• 12 ounces water-packed artichoke hearts, drained and quartered
• 2 tablespoons extra virgin olive oil
• 1 tablespoon brown mustard
• 3/4 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons fresh lemon juice

1. Cook pasta according to package directions.
2. Combine remaining ingredients in a mixing bowl.
3. When pasta is done, drain and add to the bowl. Toss to mix.
4. Let stand for 3 to 5 minutes and serve.

kamut, garbanzo beans, kidney beans, beans, celery, tomatoes, fresh basil, water, extra virgin olive oil, brown mustard, salt, fresh ground black pepper, lemon juice

Taken from www.food.com/recipe/kamut-ditalini-and-bean-salad-383913 (may not work)