Kamut Ditalini and Bean Salad

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.

• Ready In: 15 mins
• Serves: 6

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

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.