Ingredients
3 cups uncooked medium pasta shells1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo or chickpeas, rinsed and drained1 can (14-1/2 ounces) Italian diced tomatoes, drained1 medium green pepper, chopped2/3 cup fat-free Italian salad dressing1/2 cup grated Parmesan cheese1 can (2-1/4 ounces) sliced ripe olives, drained1/4 cup chopped green onions
Preparation
Cook pasta according to package directions. In a large bowl, combine the remaining ingredients. Drain pasta and rinse in cold water; add to bean mixture and toss to coat. Cover and refrigerate for 3-4 hours before serving.
