Italian Pasta & Bean Salad - cooking recipe

Ingredients

Salad
12 ounces tri-color spiral pasta
1 (12 ounce) jar roasted red peppers, drained and chopped (see below to roast your own)
1 (15 ounce) can cannellini beans, drained (great northern)
1 (15 ounce) can garbanzo beans, drained
1 (3 7/8 ounce) can sliced black olives
1/2 cup chopped green onion
feta cheese, for topping (optional)
Garlic Vinaigrette
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup chopped parsley
2 -4 cloves chopped garlic
1 teaspoon black pepper

Preparation

Cook pasta according to directions; drain.
Rinse with cold water.
Prepare vinaigrette while pasta is cooking.
Stir all vinaigrette ingredients together in large bowl.
To Roast Pepper Take 1 large red bell pepper, roast under broiler or on barbecue rotating frequently until skin is black.
Place warm pepper in sealed zip lock bag for 5 minutes.
Peel skin off pepper while it is still hot.
Seed and chop pepper.
Stir pasta, pepper, canned ingredients and onion into vinaigrette.\r\nAdd salt and pepper to taste.
Chill and serve.
Top with feta cheese if desired.
Enjoy!