Ingredients
1/2 pund - Rotini Pasta, Cooked and Cooled
1 - 15.5ounce can of cannellini beans
1/2 cup - Parmigiano-Reggiano cheese
1/2 cup - finely chopped white onion
1/2 cup - chopped sun dried tomatoes
1/4 cup - Red wine vinegar
1/3 cup - Extra virgin olive oil
2 tablespoon - Balsamic vinegar
1 teaspoon - Oregano
1 teaspoon - Parsley
salt and white pepper to taste
Preparation
In a small mixing bowl combine oil, both vinegars, oregano, tomatoes, parsley and salt and pepper. Mix well. Then, in a larger bowl, combine beans, pasta, onion and the oil & vinegar mixture. Carefully fold together, trying not to smash the beans. You can add the parmesan over the salad when served or mix into the salad.
