Prep: 6 minutes; Cook: 10 minutes. Drain, rinse, and heat the beans all in one step by placing the beans in a colander and draining the hot pasta over the beans.
2 1/4 cups uncooked penne pasta (6 ounces)
1 1/2 cups halved grape tomatoes
1/2 cup chopped pitted kalamata olives
1/4 cup chopped fresh basil
1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (19-ounce) can cannellini beans, rinsed and drained
Basil sprig (optional)
How to Make It
Cook pasta according to package directions, omitting salt and fat.
Combine tomatoes and next 6 ingredients in a large serving bowl; set aside.
Place beans in a colander; drain pasta over beans, reserving 2 tablespoons water. Add beans, pasta, and reserved water to tomato mixture; toss well. Garnish with a basil sprig, if desired. Serve immediately.