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Black & White Bean Pasta Salad

Yield 10-12 servings


  • 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

How to Make It

  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.