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
- 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)