Kamut Ditalini And Bean Salad - cooking recipe

Ingredients

12 ounces kamut ditalini
15 ounces garbanzo beans, drained
15 ounces kidney beans, drained
15 ounces great northern beans, drained
1 cup celery, with the leaves, thinly sliced
3 large tomatoes, cut into chunks
1/2 cup fresh basil, chopped
12 ounces water-packed artichoke hearts, drained and quartered
2 tablespoons extra virgin olive oil
1 tablespoon brown mustard
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons fresh lemon juice

Preparation

Cook pasta according to package directions.
Combine remaining ingredients in a mixing bowl.
When pasta is done, drain and add to the bowl. Toss to mix.
Let stand for 3 to 5 minutes and serve.