Pasta and Bean Salad

Serve this light pasta and bean salad for lunch on a summer day.

Serves:  8

Prep Time: 15 min

Cooking Time: 10-15 min

Total: 30 min

Ingredients
2  cups dry pasta (penne, fuisili, farfelle, GF)
1 1/2 cups fresh green beans, washed and chopped
1 tin red kidney beans, drained and rinsed
1 green onion, sliced
1 cup cherry tomatoes, halved
1 red bell pepper, chopped
1/2 cup kalamata olives
1/2 cup feta cheese, crumbled or cubed
4 tbsp. olive oil
2 tbsp. apple cider vinegar
1 tbsp. balsamic vinegar
1 tsp. dried oregano
salt and pepper

Directions

1. Boil water in a large pot and prepare pasta as directed on package.
2. In a small bowl, whisk olive oil, vinegars, oregano, salt and pepper. Set aside.
3. Once pasta is almost cooked, add green beans. Cook for another 2-3 minutes.  Drain and then rinse with warm water. Return to pot and pour over dressing. Toss to coat.
4. Add green onions, cherry tomatoes, bell pepper, kidney beans, olives and feta. Toss well. Taste and adjust seasoning if necessary.
5. Serve at room temperature. Refrigerate for up to 2 days.