Bean and Pasta Salad
Recipe By : The New Pasta Cookbook
Cook pennette in boiling salted water until al dente. Drain, rinse
cold water and drain again. Transfer to a large serving bowl,
through a little of the oil to prevent sticking together, and
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.