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Serves: 12 1-cup servings
16 oz gluten-free pasta (2 8-oz boxes)
1 15-oz can chickpeas or cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 large green bell pepper (or 2 small), seeded and diced
1 c julienned sun-dried tomatoes, lightly packed (see note)
½ c pitted black olives, sliced
⅔ c fat-free or lite Italian dressing
2 tsp dried oregano leaves
¼ c toasted pine nuts
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1st Keep
 Clawdia
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