Tuscan Pasta and Bean Salad

•1/2 pound penne, farfalle or orechiette

•1 15 ounce can of white cannellini beans, drained and rinsed

•3 medium zucchini, cut into one inch chunks

•2 pints cherry tomatoes, cut 1 pint of tomatoes in half

•8 ounces of black olives in oil

•1 small red onion, sliced in rings

•1 bunch of arugula

•2 Tablespoons fresh oregano, minced

•Olive oil

•Balsamic vinegar

•Salt and pepper

Dressing:
In a small bowl mix 3 tablespoons Balsamic vinegar, oregano and 1 teaspoon each of salt and fresh ground pepper, stir to blend. Whisk 6 tablespoons of olive oil into vinegar mixture and mix well.

Cook pasta until al dente, drain and cool. Cut zucchini in chunks and mix with 2 tablespoons of olive oil and salt and pepper. Roast in a 400 degree oven until cooked through. Cool zucchini.

Mix together pasta, beans, cooked zucchini, cherry tomatoes, olives, red onion and arugula. Mix dressing into salad. Adjust seasoning if necessary.

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