Pasta and Bean Salad

Cheap and good for you. Serve at room temperature or cold.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups dry pasta (I like three vegetable rottini)
• 1 (16 ounce) can  beans, drained and rinsed in cold water
• 4  tablespoons extra virgin olive oil
• 1  lemon, juice of
• 1  tablespoon red wine vinegar
• 1  tablespoon dried basil
• 4  tablespoons sun-dried tomatoes, chopped
• 1⁄2 teaspoon sea salt
•  black pepper, to taste

Directions

1. Cook pasta until al dente (about 8 minutes) and drain. Combine with rinsed and drained beans and allow to cool in refrigerator.
2. Mix together oil, lemon, vinegar, basil, tomatoes, salt and pepper and drizzle through cooled pasta and bean mixture, tossing to coat evenly.
3. Serve alongside a green salad.