White Bean-Tomato Pasta

• 2 1/4 cups uncooked penne pasta (6 ounces)
• 1 1/2 cups halved grape tomatoes
• 1/2 cup chopped pitted kalamata olives
• 1/4 cup chopped fresh basil
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (19-ounce) can cannellini beans, rinsed and drained
• Basil sprig (optional)

1. Cook pasta according to package directions, omitting salt and fat.
2. Combine tomatoes and next 6 ingredients in a large serving bowl; set aside.
3. Place beans in a colander; drain pasta over beans, reserving 2 tablespoons water. Add beans, pasta, and reserved water to tomato mixture; toss well. Garnish with a basil sprig, if desired. Serve immediately.

penne pasta, halved grape tomatoes, olives, fresh basil, balsamic vinegar, olive oil, salt, freshly ground black pepper, cannellini beans, basil

Taken from www.myrecipes.com/recipe/white-bean-tomato-pasta (may not work)