Pasta and Bean Salad

• 12 ounces eden ditalini
• 16 ounces garbanzo beans, drained
• 16 ounces kidney beans, drained
• 16 ounces great northern beans, drained
• 1 cup thinly sliced celery, with leaves
• 3 large plum tomatoes, quartered
• 12 cup chopped fresh basil or 12 cup parsley
• 1 (12 ounce) jar water-packed artichoke hearts, drained and quartered
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon brown mustard
• 34 teaspoon sea salt
• 14 teaspoon fresh ground black pepper

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

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

Taken from www.food.com/recipe/pasta-and-bean-salad-247248 (may not work)