Three Bean Pasta Salad

For the salad:
2 c. dry ziti or penne
2 c. fresh green beans, trimmed
1 can garbanzo beans, drained and rinsed
2 oz. Genoa salami, diced or sliced thin
2 c. cherry tomatoes, halved
1 c. red onion, thinly sliced
1/2 c. black olives, sliced
4 oz. fresh mozzarella, cubed
1/4 c. fresh basil, minced
1/4 c. fresh parsley, minced

For the vinaigrette:
1/3 c. Parmesan
3 T. olive oil
2 T. white wine vinegar
1 t. garlic, minced
1/2 t. Dijon mustard
salt and pepper to taste

Directions:
Bring a pot of salted water to a boil. Cook pasta according to package directions. Use a slotted spoon to transfer cooked pasta to a colander. Cook green beans in the same boiling water until crisp-tender, about 5 minutes; drain. Rinse pasta and green beans under cool water; transfer to a large bowl.
Add garbanzo beans, salami, tomatoes, onion, olive, mozzarella, basil, and parsley to bowl with pasta; toss until well combined.
Combine all ingredients for vinaigrette in a jar with a tight fitting lid; shake until well mixed.
Drizzle vinaigrette over salad just before serving; toss until evenly coated. Serve cold.

Makes 12 servings. Total time 20 minutes.

Verdict:
It is good. That is all I have to say about that.