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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a Cold or warm pasta dish with lots of beans. I saw this recipe in a magazine advertising Eden pasta, so I only thought it was fair to leave in the Eden brand name. Ingredients:
12 ounces eden ditalini |
16 ounces garbanzo beans, drained |
16 ounces kidney beans, drained |
16 ounces great northern beans, drained |
1 cup thinly sliced celery, with leaves |
3 large plum tomatoes, quartered |
1/2 cup chopped fresh basil or 1/2 cup parsley |
1 (12 ounce) jar water-packed artichoke hearts, drained and quartered |
2 tablespoons extra virgin olive oil |
2 tablespoons fresh lemon juice |
1 tablespoon brown mustard |
3/4 teaspoon sea salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Cook pasta according to package directions. 2. Combine remaining ingredients in a mixing bowl.
2. When pasta is done, drain and add to bowl, toss to mix.
3. Let stand 3 to 5 minutes and serve.
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