Black & White Bean Pasta Salad

• 1 package RONZONI HEALTHY HARVEST Rotini, uncooked
• 1 cup sliced pimiento-stuffed olives
• 1/4 cup chopped fresh parsley
• 1/2 cup finely chopped red onion
• 1/3 cup red wine vinegar
• 2 cloves garlic, minced
• 2/3 cup vegetable oil
• 1 (15- or 19-ounce) can black beans, drained and well rinsed
• 1 (15- or 19-ounce) can great Northern beans or cannellini (white kidney) beans, drained and well rinsed
• Salt and ground black pepper to taste

1. Cook pasta according to package directions. Rinse with cold water to cool quickly; drain well. Meanwhile, in large bowl, stir together olives, parsley, onion, vinegar and garlic; let stand 5 minutes. Stir in oil. Add cooled pasta and beans; toss lightly until well blended. Season to taste. Cover; refrigerate to blend flavors.

rotini, olives, parsley, red onion, red wine vinegar, garlic, vegetable oil, black beans, great northern beans, salt

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