Kamut Ditalini and Bean Salad

knitaholic's Note:

This is from Eden Organics website. A vegetarian friend of mine made this for their dinner, and graciously allowed me to taste test. I told her I wanted the recipe. Definitely a good one for those who are not familiar with vegetarian dishes. It could also be made into a main course by adding diced chicken.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 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
• ½ cup fresh basil , chopped
• 12 ounces water-packed artichoke hearts , drained and quartered
• 2 tablespoons extra virgin olive oil
• 1 tablespoon brown mustard
• ¾ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• 2 tablespoons fresh lemon juice

Directions:

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