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Ditalini & Bean Salad

Adapted from the Eden Kitchens,

Serves 6

1 package (12 oz.) ditalini pasta
1 can garbanzo beans, drained
1 can kidney beans, drained
1 can Great Northern beans, drained
1 cup chopped celery
3 large plum tomatoes, quartered
1/2 cup chopped fresh basil or parsley
1 jar (12 oz.) artichoke hearts packed in water, drained, and quartered
2 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
2 Tbsp. fresh lemon juice
1 Tbsp. brown mustard
3/4 tsp. sea salt
1/4 tsp. freshly ground pepper
  1. Cook pasta according to package directions. 
  2. Combine remaining ingredients in a mixing bowl. 
  3. When pasta is done, drain and add to bowl, toss to mix. 
  4. Let stand 3 to 5 minutes and serve.
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