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Bean and Pasta Salad

1/2 lb Pasta; pennette or other small hollow shaped pasta
1 1/2 c Cannellini beans; cooked or other small white beans
1 sm Red onion; thinly sliced
1 Celery; sliced
2 sm Tomatoes; cut in wedges
1/2 c Small black olives
Fresh oregano leaves; for garnish


1/2 c Extra virgin olive oil
2 ts Dijon mustard
Juice of 1 lemon
1 tb Fresh oregano or parsley; finely chopped
Salt and pepper
1 cl Garlic; crushed


Cook pennette in boiling salted water until al dente. Drain, rinse under cold water and drain again. Transfer to a large serving bowl, stir through a little of the oil to prevent sticking together, and cool. Add beans, onion, celery, tomatoes and olives.

Dressing: combine all ingredients in a jar and shake well. Pour dressing over salad. Toss thoroughly and taste for salt and pepper. cover and chill. When ready to serve, toss again lightly and garnish with oregano leaves.




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