Bean and Pasta Salad
Recipe By : The New Pasta Cookbook
Cook pennette in boiling salted water until al dente. Drain, rinse
cold water and drain again. Transfer to a large serving bowl,
through a little of the oil to prevent sticking together, and
Add beans, onion, celery, tomatoes and olives.
Dressing: combine all ingredients in a jar and shake well.
Pour dressing over salad. Toss thoroughly and taste for salt and
cover and chill.
When ready to serve, toss again lightly and garnish
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