Bean and Pasta Salad

Recipe By : The New Pasta Cookbook

• 1/2 pound pasta -- pennette or...
• other small hollow shaped pasta
• 1 1/2 cups cannellini beans -- cooked
• or other small white beans
• 1 small red onion -- thinly sliced
• 1 stalk celery -- sliced
• 2 small tomatoes -- cut in wedges
• 1/2 cup small black olives
• fresh oregano leaves -- for garnish

Dressing:

• 1/2 cup extra virgin olive oil
• 2 teaspoons Dijon mustard
• juice of 1 lemon
• 1 tablespoon fresh oregano or parsley -- finely chopped
• salt and pepper
• 1 clove garlic -- crushed

Cook pennette in boiling salted water until al dente. Drain, rinse under cold water and drain again. Transfer to a large serving bowl, stir through a little of the oil to prevent sticking together, and cool.
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 pepper. cover and chill.
When ready to serve, toss again lightly and garnish with oregano leaves.