Oriental Pasta Salad 

Total time: 25 minutes
   This is a salad that is full of flavors, keeps well, is low in fat and high in nutrition.  And it's a hit with everyone that tries it!  What more can we want? This makes enough for 2 meals.  We cook the beans with the pasta.....

 Ingredients:

• 1 1/2 cups (5oz, 150gr) bite-size pasta, penne
• 1 3/4 cups (15oz, 450gr) red kidney beans
• 10oz (300gr) green beans
• 1 cup (4oz, 120gr) cherry tomatoes
• 2 ribs celery, sliced
• 3 tbs snipped fresh basil
• 2 tbs snipped chives
• Vinaigrette:
• 3 tbs soy sauce
• 3 tbs tarragon white wine vinegar
• 2 tbs salad olive oil
• 1 tbs walnut or sesame oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder

 Instructions:

• Cook pasta according to package directions.
• Top and tail green beans and cut into 1" (2.5cm) lengths. 
• Add to the boiling pasta for the last 4 minutes of cooking time. 
• Drain and rinse kidney beans and put into a large bowl. 
• Cut cherry tomatoes in half and add to red beans. 
• Slice celery and add to beans. 
• Snip chives, basil and add to beans. 
• Add vinaigrette to beans and toss gently to combine. 
• When pasta and green beans are done drain well, rinse briefly with cold water, drain again and add to red bean mix. 
• Toss gently to combine.
• Vinaigrette:
• Mix soy sauce, vinegar, oregano and garlic in small bowl. 
• Add oils and whisk - mixture will not emulsify (thicken) but should be well blended.

Note:  This salad keeps well 3 - 4 days.